Turkish White Bean Salad Recipe

I’ve just discovered my new go-to salad that’s perfect for both last-minute dinners and make-ahead meal prep: a vibrant white bean salad bursting with fresh herbs and tangy hints of lemon and pomegranate molasses. Let’s dive into this bowl of deliciousness!

I love to prepare Turkish White Bean Salad because it’s so much flavorful and nutritious. With robust white beans, fresh tomatoes, crisp bell peppers, and a veritable zing of lemon juice, this dish is vibrant and satisfying.

I love the freshness that the chopped parsley and dill bring to the salad; it makes an ideal, healthy option for lunch.

Turkish White Bean Salad Recipe Ingredients

– White Beans: High in protein and fiber, they create a hearty, nutritious base.

– Red Onion: Adds a sharp, zesty flavor and contains antioxidants.

– Tomato: Juicy and tangy, it’s rich in vitamin C and lycopene.

– Olive Oil: Heart-healthy fats elevate flavor with a smooth, rich taste.

– Lemon Juice: Offers a refreshing citrusy tang, rich in vitamin C.

– Red Wine Vinegar: Adds acidity and tang, enhancing overall flavor profile.

– Garlic: Provides bold aromatic notes, boosts immune health.

– Parsley: Fresh, earthy, and packed with vitamins A, C, and K.

– Sumac: Offers a lemony, tart zing and vibrant color.

Turkish White Bean Salad Recipe Ingredient Quantities

• 1 cup dried white beans (or 2 cans, drained and rinsed)
• 1 medium red onion, finely chopped
• 1 medium tomato, diced
• 1 green bell pepper, diced
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Salt to taste
• Black pepper to taste
• 1 pinch of sumac (optional)
• 1 tablespoon pomegranate molasses (optional)

How to Make this Turkish White Bean Salad Recipe

1. When utilizing dried white beans, you should let them soak overnight in a large bowl that is filled with water and left to sit for a duration of time that covers at least half the day. This soaking is essential because dried beans will not cook in a palatable manner without it. After the beans are soaked and the water is not part of the contents of the bowl, you will take what is now a reconstituted bean and put it into a pot of fresh water that is on its way to a full boil. Once boiling, you will let the contents of the bean pot bubble away for 45 minutes or so until everything that was not at a safe stage before is now at a safe stage and the beans are tender. You will not salty up the water in the bean pot because that will prevent the beans from softening as they should.

2. In a big mixing bowl, mix the cooked (or canned) white beans, the red onion, the tomato, and the green bell pepper.

3. Mix fresh parsley and dill into the bowl with the protein and produce.

4. In a small bowl, thoroughly combine the olive oil, lemon juice, red wine vinegar, and minced garlic by whisking. This dressing is now ready for use.

5. Pour the bean and vegetable mixture over the dressing.

6. Sprinkle salt and black pepper to taste, and gently toss the ingredients together to combine.

7. If you wish, you can add a bit of sumac to the salad to give it a nice, tart, lemony taste.

8. If using, pomegranate molasses adds sweetness and depth to the salad when drizzled on top.

9. Flavors should be tasted and seasoning adjusted as needed with more salt, pepper, or lemon juice.

10. Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together. Serve the salad cold or at room temperature.

Turkish White Bean Salad Recipe Equipment Needed

1. Large bowl
2. Pot with lid
3. Colander
4. Big mixing bowl
5. Cutting board
6. Knife
7. Small bowl
8. Whisk
9. Measuring cups
10. Measuring spoons
11. Spoon for mixing
12. Refrigerator

FAQ

• Q: Can I use canned beans instead of dried beans?A: You can use two cans of white beans, drained and rinsed, if you prefer the swifter route.
• Q: How should I cook the dried white beans?A: Beans are soaked overnight, then boiled in fresh water for about 1-1.5 hours until tender. They are drained and cooled before being used in the salad.
• Q: What can I use instead of pomegranate molasses?A: You can use a touch of honey or balsamic glaze to recreate a similar flavor profile if this ingredient isn’t available. If you’d rather not use those, feel free to leave it out. Note: They used this in the sauce, but you can use it as a finishing touch for any dish. As a bonus, it looks quite fancy.
• Q: Can this salad be made ahead of time?A: Sure, if you whip it up a few hours in advance, allow it to chill in the fridge, and then serve it, the flavors will coalesce. Beautifully.
• Q: Is there a substitute for red wine vinegar?— You can use apple cider vinegar or white wine vinegar as an alternative in the dressing.
• Q: How long will the salad keep in the refrigerator?It will hold up for as long as 2 days in a lidded container with no air inside.

Turkish White Bean Salad Recipe Substitutions and Variations

1 medium red onion, finely chopped

can be substituted with

1 medium shallot
or

1 medium sweet onion.
One medium tomato, cut into pieces—1/2 cup cherry tomatoes, halved, may be used in its place.
1/4 cup fresh cilantro, finely chopped – can be substituted with 1/4 cup fresh parsley, finely chopped.
1 tablespoon red wine vinegar – can be replaced with 1 tablespoon apple cider vinegar.
1 pinch sumac (optional) – can substitute with a pinch ground cumin.

Pro Tips

1. Soaking Beans When soaking the dried white beans, add a pinch of baking soda to the water. This can help soften the beans faster and make them more digestible.

2. Texture Twist For added texture, try lightly toasting the cooked (or canned) beans in a skillet with a bit of olive oil until they are slightly golden before mixing them into the salad.

3. Dressing Depth For a richer flavor, allow the dressing (olive oil, lemon juice, vinegar, and garlic) to sit for about 10-15 minutes before mixing it with the salad. This resting period allows the flavors to meld and the garlic to infuse the liquids better.

4. Freshness Factor Add the chopped herbs (parsley and dill) just before serving to maintain their vibrant color and fresh flavor.

5. Flavor Fusion When using sumac or pomegranate molasses, try mixing a little of it into the dressing itself. This ensures a more even distribution of these flavors throughout the salad.