Dry Bean Salad / Piyaz
Superb side dish. Surprisingly different flavor. Quick and easy.
Servings 6 servings
Calories 160kcal
Ingredients
Salad
- 250 gram dry beans
- 100 millilitres vinegar grape, apple or similar
- 1 onion large
- 1 pinch salt
- 1 green pepper chopped
- 1 tomato chopped, optional
Dressing
- 2 tablespoons vinegar to taste
- 1 pinch black pepper
- 1 pinch red pepper flakes
- 1 pinch salt to taste
- 1 pinch sumac
- 3 tablespoon extra-virgin olive oil
Garnish
- 2 eggs well done, peeled, quartered
- 4 stalks parsley chopped
- 4 black olives
Instructions
Salad
- You can make this with canned beans. If you choose to do so. Rinse the beans under flowing water, drain.
- If you choose to use dry beans then soak them the night before to shorten the cooking time. If you choose not to it will still cook but will take longer. Cover with water and boil until edible. Drain the water when the water is luke warm.
- No matter which beans you are using, pour the beans in a bowl and cover with vinegar and set aside for about half an hour.
- Slice the onion. Sprinkle with a pinch of salt and crush and mix with your hands. The onion slices will become softer and bendable.
- Take out the seeds and chop the pepper. If you choose to add a tomato, chop it too to similar sizes.
Dressing
- Drain the beans if there is excess vinegar left.
- Mix with the onions. Do not wash the onions or they will become too soft and soggy.
- Add also the chopped parsley, olive oil, red pepper flakes and black pepper.
- Mix gently, untill all is combined.
- Taste add additional vinegar and/or salt to your taste, if necessary. Mix again.
Garnish
- Peel and cut the eggs to vertical quarters and place on the salad.
- As a final touch place the black olives on the salad as well.
- Serve cold.