Turkish cuisine · Salads & Mezze

Antalya White Bean Salad

Antalya's white bean salad with onions, egg and parsley, dressed with a light tahini-lemon sauce.

Ingredients · for 4 servings

• 250 g white beans (dried)
• 3 eggs
• 1 red onion
• 1 bunch parsley
• 4 tbsp tahini
• 2 lemons
• 1 garlic clove
• 4 tbsp olive oil
• 1 tsp sumac
• 4 cherry tomatoes
• Salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water, then drain the next day and cover with fresh, unsalted water.
2. Cook the beans over gentle heat for 50–60 minutes until tender but still holding their shape; drain and let cool to lukewarm.
3. Hard-boil the eggs for 9 minutes, shock in cold water, peel and cut into wedges.
4. For the sauce, whisk the tahini with the lemon juice, the crushed garlic clove, 4 tbsp cold water and salt until it forms a smooth, pale, creamy sauce.
5. Cut the red onion into fine half-rings, knead with 1 tsp salt, rinse under cold water, and toss with the sumac — this takes away its sharpness.
6. Mix the beans with the onion, chopped parsley and tahini sauce, season with olive oil and pepper, top with the egg wedges and halved cherry tomatoes, and serve lukewarm.