Of Turkish origin, this dish is popular throughout the Middle East.
1 can (500 grams) white kidney beans
2 green onions, thinly sliced, or 1/2 onion, chopped
1/4 cup fresh parsley, chopped
1 tomato, coarsley chopped
1. Heat the beans in their liquid, then rinse and drain. If you are serving a large group of people you may prefer to prepare the dried beans. But for a salad to serve four persons, a can is quick and convenient.
2. Prepare the salad dressing and gently stir it into the warm beans. Toss in the remaining ingredients. Serve chilled or at room temperature.
Variations: The parsley is very frequently omitted. At times the tomatoes and onions are cut into wedges, and arranged on top of the beans. Hard boiled eggs and olives make an attractive garnish. Add 1/2 cup of mixed green and red pepper, chopped.
By Anne Marie Weiss-Armush
Recipe Reprinted by permission.
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This page created October 1999
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