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A close up photo of cannellini bean salad on a serving platter with a fork.
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4.58 from 7 votes

Bean Salad with Tahini (Tahinli Fasulye Piyazı)

We have a variety of bean salads in Turkey and this Tahinli Fasulye Piyazı is a specialty from the Antalya region, on the southwest coast of Turkey. It makes a substantial, nutritious, great-value lunch with flatbreads to mop up the delicious sauce.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Entree/Salad
Cuisine: Turkish
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Ozlem Warren

Ingredients

For the Bean Salad

  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1/2 small yellow or white onion, quartered and thinly sliced
  • 1 medium ripe tomato, diced
  • Handful of flat-leaf parsley, leaves and tender stems finely chopped
  • 1/3 cup Turkish or other good-quality black olives, pitted and halved
  • Kosher salt
  • Freshly ground black pepper

For the Tahini Sauce

  • 2 fat garlic cloves, finely chopped
  • Juice of 1/2 lemon
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini
  • Sea salt
  • 1 tablespoon grape or apple cider vinegar
  • 1/4 cup lukewarm water

To Serve

Instructions

  • Make the tahini sauce. In a large bowl, add the garlic, lemon juice, ground cumin, tahini, and a good pinch of salt. Stir to combine well; you will notice the sauce will thicken. Pour in the vinegar and lukewarm water and combine well for 30 seconds. You will achieve a runny sauce at the end, but add more water if yours is too thick.
  • Mix the salad. Add the beans to the bowl with the tahini sauce. Toss to combine well. Add the onions, tomatoes, parsley and olives and toss once more to combine well, then check the seasoning and adjust to your taste.
  • Finish and serve. Transfer the salad to a serving plate, decorate with the quartered, hard-boiled eggs (if using), drizzle with extra-virgin olive oil and serve. Afiyet Olsun (it means “may you be happy and healthy eating this food,” in Turkish).

Notes

  • Serving suggestions: Enjoy with flat breads or as a side to grilled meat.
  • Note: If you prefer to use dried beans, you need to soak them in cold water overnight. Drain and put them in a pan with plenty of fresh water, and cook for about 1 hour, or until tender, adding salt towards the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 269.7kcal | Carbohydrates: 38.3g | Protein: 17.1g | Fat: 8.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 3.9g | Cholesterol: 93.3mg | Sodium: 670.4mg | Potassium: 187.1mg | Fiber: 11.6g | Sugar: 1.9g | Vitamin A: 442.5IU | Vitamin C: 8.2mg | Calcium: 171.1mg | Iron: 5.8mg

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