Turkish Piyaz (Bean Salad)

Ingredients

Salad

• 1 1/2 cups cannellini beans
• 1 1/2 cups dark red kidney beans
• 2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
• 4 green onions, chopped (green and white parts-use purple scallions if you can find them)
• 1 small banana pepper, thinly sliced (also known as cubanelle)
• 1/4 medium red onion (diced or sliced)
• lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)

Dressing

• 3 tablespoons extra virgin olive oil
• 1/2 lemon, juice of
• salt, to taste
• fresh crack black pepper, to taste

Garnish

• 3 hard-boiled eggs, peeled and each egg quartered
• black olives (I used Greek black olives)
• fresh parsley (NOT dried)

Directions

1. 1

   Rinse and drain the beans.

2. 2

   Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).

3. 3

   Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.

4. 4

   Before serving, garnish with eggs, black olives and parsley.

5. 5

   Servings are estimated.

6. 6

   Preparation time is estimated using canned beans.