Fasulye Piyazi – Turkish bean salad with vegetables and olives
Zesty South Indian Kitchen
Zesty South Indian Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 10 min
  • 10 min
  • 2 serving
  • ¾ cup dried White kidney beans
  • ¼ red onion, thinly sliced
  • sliced
  • 2 medium tomatoes, roughly chopped
  • chopped
  • ¼ cup California ripe olives
  • 1 hard boiled egg, quartered A handful of flat leaf
  • ½ teaspoon salt or to taste
  • chili
  • 2 tablespoons extra virgin olive oil Juice of
  • 1 teaspoon ground sumac
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon cumin powder Salt and freshly ground black pepper to taste

Instructions

Comments

Log in or Register to write a comment.