Turkish Piyaz Salad
This vibrant Turkish Piyaz Salad is a refreshing medley of tender cannellini beans, crisp red onion, and fresh parsley, all brought together by a zesty sumac-lemon dressing. It's a light yet satisfying dish, bursting with bright, herbaceous flavors and delightful textures, perfect as a healthy side or a light main course.
Een origineel recept van Forkin
- Totale tijd
- 30 min
- Porties
- 4
- Moeilijkheid
- Makkelijk
- Per portie
- 250 kcal
Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 400 gcannellini bean, canned, rinsed and drained
- 0,5 stred onion, thinly sliced
- 0,5 kopjefresh parsley, finely chopped
- 1 tlsumac
- 0,5 tlsalt
- 0,25 tlblack pepper, freshly ground
- 1 sttomato, diced(optioneel)
- 0,5 stcucumber, diced(optioneel)
dressing
- 3 elolive oil
- 2 ellemon juice, freshly squeezed
- 1 elred wine vinegar
Keukengerei
Large mixing bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Colander · Measuring spoons · Measuring cups · Spatula or large spoon
De bereidingswijze
Stap voor stap
- 1
Rinse and thoroughly drain the cannellini beans under cold running water to remove excess starch and ensure a clean flavor.
Ongeveer 1 min
Tip van de kok: Rinsing canned beans thoroughly helps to reduce their sodium content and improve their texture.
- 2
Thinly slice the red onion into delicate half-moons using a sharp knife or mandoline.
Ongeveer 2 min
Tip van de kok: For a milder onion flavor, soak the sliced red onion in ice water for 10-15 minutes, then drain well before adding to the salad.
- 3
Finely chop the fresh parsley, ensuring no large stems are included.
Ongeveer 2 min
Tip van de kok: Use flat-leaf parsley for its robust flavor and tender leaves, which are ideal for salads.
- 4
Dice the tomato and cucumber into small, uniform pieces, approximately 1/2 inch in size.
Ongeveer 3 min
Tip van de kok: For a less watery salad, you can deseed the tomato before dicing.
- 5
In a large mixing bowl, combine the rinsed cannellini beans, thinly sliced red onion, chopped fresh parsley, diced tomato, and diced cucumber.
Ongeveer 1 min
- 6
In a separate small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, sumac, salt, and black pepper until emulsified and well combined.
Ongeveer 2 min
Tip van de kok: Taste the dressing and adjust the seasoning as needed; a good dressing should be bright and balanced.
- 7
Pour the prepared dressing evenly over the bean and vegetable mixture in the large bowl.
Ongeveer 1 min
- 8
Gently toss all ingredients together using a spatula or large spoon until every component is thoroughly coated with the vibrant dressing.
Ongeveer 2 min
Tip van de kok: Tossing gently prevents the beans from breaking apart and maintains the salad's appealing texture.
- 9
Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for a minimum of 15 minutes, allowing the flavors to meld and deepen.
Ongeveer 15 min
Tip van de kok: Chilling the salad not only enhances the flavors but also improves the overall texture, making it more refreshing.
Per portie
Voedingswaarden
- Calorieën
- 249,6kcal
- Eiwit
- 10,8g
- Koolhydraten
- 29,7g
- Vet
- 10,7g
- Vezels
- 7,1g
- Suiker
- 2,4g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
This refreshing Piyaz salad pairs wonderfully with grilled meats like kebabs or chicken, or as part of a larger mezze platter. For an extra layer of flavor, consider adding a sprinkle of red pepper flakes or a few Kalamata olives. A side of warm pita bread is perfect for scooping up every last bite.
Store leftover Piyaz Salad in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving to enhance the flavors.