Piyaz-Turkish Bean Salad

Submission by: Hasan Guclu

SERVES: Approximately 4



  • ½ c. Jack Rabbit Great Northern Beans
  • Dressing (see recipe below)
  • ¼ c. Italian parsley, leaves only, minced
  • ¼ c. dill, leaves only, minced
  • ¼ c. mint leaves, julienne sliced
  • 1 large sweet onion, thinly sliced
  • 2 tomatoes, diced
  • ½ green pepper, sliced
  • 8 black olives
  • 2 hard boiled eggs, quartered



  • ¼ c. lemon juice
  • 2 T. wine vinegar
  • Salt and black pepper, to taste
  • 1/3 c. olive oil



  • To prepare beans: Presoak and cook beans according to directions. Drain and rinse with cold water.
  • To prepare dressing: In a large salad bowl, combine lemon juice, vinegar, salt and pepper. Slowly drizzle in olive oil while whisking vigorously.
  • To prepare salad: Combine cooked beans and dressing. Sprinkle parsley, dill, mint and onion slices over beans. Garnish with tomato, green pepper, black olives and eggs.


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