Ingredients
- 2 cups cannellini beans, soaked overnight and cooked until soft OR 1 can of cannellini beans, rinsed and drained
- 1 small red onion, thinly sliced in half moons, kneaded with 1tsp of salt, then rinsed and drained
- 1 tomato, diced (in Turkey tomatoes are always peeled before being added to salads)
- 1 green pepper, thinly sliced (shishito peppers make a great substitute for Turkish green chilies)
- 1/3 cup parsley, finely chopped
- 1-2 tsp sumac
- 1 tsp hot pepper flakes (optional)
- a few black olives, pitted for garnish
- 1 hard-boiled egg, chopped (I personally don't understand the appeal of rock-hard, bland eggs, especially cold ones. So I skip this part. But if your like them, go for it)
for the dressing
- 1/4 cup (or a bit more) good olive oil
- 2-3 tbsp apple or white wine vinegar
- salt, to taste
-Arrange the beans on a flat oval or rectangle serving plate (not too deep.)
-Layer the kneaded and rinsed onions on top.
-Scatter the diced tomatoes and sliced green peppers. if using eggs, add them now.
-Sprinkle with sumac and hot pepper flakes.
-Top with chopped parsley and a few black olives for decoration.
-In a small bowl, whisk together the olive oil, vinegar and salt. Tast it, the dressing should be distincly tangy. Piyaz should be a bit sour. Vinegar should definitely come through!