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Turkish White Bean Salad

A refreshing and vibrant salad featuring tender white beans, crisp vegetables, and a zesty dressing that brings flavors together beautifully.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Turkish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups canned white beans (e.g., cannellini or navy beans), rinsed and drained Ensure all canned goods are halal-compliant.
  • 1 medium cucumber, diced
  • 2 medium tomatoes, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional) Can substitute with fresh dill or cilantro.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice (freshly squeezed) Using fresh juice is crucial for a bright flavor.
  • Salt and pepper, to taste

Method
 

Preparation
  1. After rinsing and draining the canned white beans, place them in a large mixing bowl.
  2. Dice your cucumber and tomatoes into small pieces. Finely chop the red onion and herbs before adding them to the bowl.
Combining Ingredients
  1. Toss the chopped vegetables and herbs into the bowl with the white beans.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle this dressing over your bean and vegetable mixture.
  3. Gently toss everything together until all the ingredients are thoroughly coated with the dressing. Taste and adjust seasoning as needed.
Chilling & Serving
  1. For the best flavor, let your salad chill in the refrigerator for about 30 minutes.
  2. Serve in a lovely bowl and enjoy!

Notes

This salad can be meal prepped and stored in the fridge for up to 3 days without the dressing. For best results, consume within the first couple of days.