White bean salad

Ingredients

• 1 bunchdill
• 1medium tomato
• to tasteapple cider vinegar
• 1kapya pepper
• 2 cups (about 480 ml)cooked white beans
• 1 bunchparsley
• 2pickled cucumbers
• 1 clovegarlic
• 3–4 tablespoonssliced black olives
• 1 bunchfresh mint
• 1spring onion
• 2pickles
• to tastesalt
• to tasteolive oil

Instructions

1. 1

   Chop the vegetables

   Dice the tomato, pickled cucumbers and kapya pepper. Finely chop the spring onion and the herbs.

2. 2

   Combine the salad

   Put the cooked beans in a deep bowl and add the chopped ingredients.

3. 3

   Add olives and garlic

   Stir in the sliced black olives and the crushed garlic.

4. 4

   Dress and serve

   Add olive oil, apple cider vinegar and salt, mix everything together and serve.

What is Turkish white bean salad?

Known in Turkey as piyaz, white bean salad is a familiar partner for grilled meat, though this version takes a more herb-filled, chopped-salad approach. Beans provide a hearty base, while tomato, pepper, pickles and fresh herbs bring crunch and freshness.

Using already-cooked beans makes this a quick salad to assemble. Olive oil and apple cider vinegar tie the ingredients together without masking their contrasting flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 20g carbs, 7g fat.

The beans provide most of the carbohydrates and some of the protein; the olive oil and olives contribute much of the fat. Pair a serving with extra fresh vegetables or a source of protein if you want a more substantial plate.

Choosing the beans

Cooked beans: use tender beans that still hold their shape, whether freshly cooked or thawed from the freezer. Drain them well so excess water does not dilute the dressing.

Chopping for an even mix

Vegetables: cut the tomato, pickles and pepper into small, similar-sized pieces so they distribute through the beans. Chop the spring onion and herbs finely for flavour in each bite.

Balancing the dressing

Vinegar and oil: add both to taste, then mix gently so the beans remain intact. The pickles and olives are already salty, so season with salt only after tasting.

Keeping the texture fresh

Herbs: add the chopped dill, parsley and mint shortly before serving for their fresh flavour. If preparing ahead, keep the salad covered and chilled, and dress it close to serving time.

Serving ideas

With grilled food: serve the salad alongside grilled meat, as its tangy, herbaceous flavours complement smoky dishes. It also works as a light lunch with bread.

Recipe notes & tips

• Drain and rinse canned beans, or thaw cooked frozen beans before adding them.
• Pat the pickles dry if they are especially wet.
• Crush the garlic finely so it blends into the dressing.
• Taste before adding salt because the olives and pickles can be salty.
• Mix gently to avoid breaking up the cooked beans.

Variations

• Add lemon: replace some of the apple cider vinegar with fresh lemon juice.
• Make it spicier: add finely chopped chilli with the vegetables.
• Use red onion: swap it for the spring onion for a sharper flavour.
• Add more crunch: include diced cucumber just before serving.
• Change the herbs: adjust the mix of dill, parsley and mint to suit your taste.

Common mistakes to avoid

• Wet beans: excess liquid thins the dressing; drain them thoroughly before mixing.
• Too much salt: olives and pickles add saltiness; taste the salad before seasoning.
• Rough mixing: vigorous stirring can mash the beans; fold the ingredients together gently.
• Large chunks: uneven pieces make the salad harder to eat; dice the vegetables into small pieces.
• Dressing too early: the herbs can lose their freshness; add the dressing close to serving if making ahead.

How to store

Keep the salad in an airtight container in the fridge and eat it within 2 days. Serve it cold; it does not need reheating.

Frequently asked questions