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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 30 min
- Porcje
- 4
- Trudność
- Łatwy
- Na porcję
- 250 kcal
Informacja o alergenach: może zawierać siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 400 gcannellini bean, canned, rinsed and drained
- 0,5 szt.red onion, thinly sliced
- 0,5 szklankafresh parsley, finely chopped
- 1 łyżeczkasumac
- 0,5 łyżeczkasalt
- 0,25 łyżeczkablack pepper, freshly ground
- 1 szt.tomato, diced(opcjonalnie)
- 0,5 szt.cucumber, diced(opcjonalnie)
dressing
- 3 łyżkaolive oil
- 2 łyżkalemon juice, freshly squeezed
- 1 łyżkared wine vinegar
Sprzęt
Large mixing bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Colander · Measuring spoons · Measuring cups · Spatula or large spoon
Sposób przygotowania
Krok po kroku
- 1
Rinse and thoroughly drain the cannellini beans under cold running water to remove excess starch and ensure a clean flavor.
Około 1 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 3 min
Wskazówka kucharza: 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.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
- 8
Gently toss all ingredients together using a spatula or large spoon until every component is thoroughly coated with the vibrant dressing.
Około 2 min
Wskazówka kucharza: 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.
Około 15 min
Wskazówka kucharza: Chilling the salad not only enhances the flavors but also improves the overall texture, making it more refreshing.
Na porcję
Wartości odżywcze
- Kalorie
- 249,6kcal
- Białko
- 10,8g
- Węglowodany
- 29,7g
- Tłuszcz
- 10,7g
- Błonnik
- 7,1g
- Cukry
- 2,4g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.