The use of pulses in salads is not a new concept, and is one especially popular in Middle Eastern cuisine.
Some bean/pulses salads here on MCW are chickpea, black eyed peas, and lentils.This particular white bean salad is as popular in Turkey as it is in Iraq. The two countries are neighbors and Iraq used to be under the Ottoman reign once upon a time. If you have chopped parsley, onion, lemon juice, olive oil, and salt, you can toss in it any kind of cooked beans and it would make a great salad. Additional add-ins are to taste. I simply added some sliced black olives, but bell peppers and maybe even corn sound delicious. Don’t forget to soak the beans overnight.
1 cup dried white beans
1 onion, sliced thinly
3 Tbsp fresh lemon juice
2 Tbsp vinegar
1 tsp sugar
1 tsp salt
3/4 cup chopped parsley
1/4 cup sliced black olives
1/2 cup olive oil
2 eggs, boiled
Soak the beans in excess water overnight.
Next day, discard the soaking water and put the beans in a pot covered in fresh water.
Bring to the boil and simmer for about 45 minutes until cooked through yet still intact.
Drain the beans and set aside to slightly cool.
Meanwhile, toss the onion in the lemon juice, vinegar, salt, and sugar.
Add the parsley and sliced olives.
Toss in the warn cooked beans and toss together with the olive oil.
Put the salad in the serving dish and decorate with boiled egg quarters.
Serve the salad warm or cold. Keep well in the refrigerator for a couple of days.