Turkish White Bean Salad

Ingredients

• 2 cans (15 oz each) canned cannellini beans, drained and rinsed
• 1 cup fresh flat-leaf parsley, packed
• ½ cup fresh mint leaves, packed
• ½ whole red onion, small
• 3 tablespoons lemon juice, freshly squeezed
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tahini, raw or roasted
• ½ cup walnuts, raw or roasted
• 2 whole garlic cloves
• ½ teaspoon sea salt
• ¼ teaspoon black pepper, freshly ground
• 2 tablespoons warm water

Instructions

1. 1

   Finely chop 1 cup of fresh flat-leaf parsley and 0.5 cup of fresh mint leaves — try to keep the herbs fairly fine so they distribute evenly throughout the salad. Transfer to a large bowl.

2. 2

   Thinly slice the 0.5 small red onion — ideally about 1/8-inch thick so it softens slightly from the lemon juice. Add to the bowl with the herbs.

3. 3

   Peel and finely mince 2 garlic cloves on a cutting board — you want them almost paste-like. Set aside for the dressing.

4. 4

   Roughly chop 0.5 cup of walnuts into small, irregular pieces — you want some texture, not a fine powder. Set aside.

5. 5

   Make the dressing: In a small bowl, whisk together 2 tablespoons of tahini, the minced garlic, 3 tablespoons of freshly squeezed lemon juice, and 3 tablespoons of extra-virgin olive oil. The mixture will be thick at first — gradually whisk in 2 tablespoons of warm water until it reaches a pourable, creamy consistency. The warmth helps the tahini relax and become silky.

6. 6

   Taste the dressing and season with 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper. Adjust lemon juice or salt to your preference — the dressing should taste bright and savory.

7. 7

   Add the 2 cans of drained and rinsed cannellini beans to the bowl with the herbs and onion. Pour the tahini dressing over the top and gently fold everything together using a large spoon or rubber spatula — be gentle so the beans don't break apart.

8. 8

   Scatter the chopped walnuts over the top of the salad and fold in gently, or reserve them to sprinkle just before serving for extra crunch. Taste one more time and adjust seasoning as needed.

9. 9

   Transfer to a serving platter or divide among bowls. Piyaz is best served at room temperature or chilled — you can make it up to 2 hours ahead and let it rest, which allows the flavors to meld. Drizzle with a little extra olive oil before serving if desired.

Tools you’ll need

• large mixing bowl
• small bowl
• cutting board
• chef's knife
• whisk
• rubber spatula or large spoon

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