Antalya Bean Salad
Lacto-Ovo Vegetarian Recipes Salads Turkish
This bean salad teleported the flavors of Antalya to our home. It's creamy, aromatic and does well in the protein department. It's satisfying. It's definitely going into our fall menu.
Ingredients
350-400g cooked white beans (I prefer home-cooked beans)
50g Greek yogurt
1 tablespoon sesame paste (tahini)
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon ground cumin
3 boiled eggs (see here how to make jammy eggs or hard-boiled here)
salt, black pepper, chili
Marinated Red Onion
1 smaller red onion
2 tablespoons lemon juice
chopped dill and/or mint
salt
Servings: 3
Calories: 1144 cal total
How to prepare antalya bean salad
- In a food processor or with an immersion blender, put 250g cooked beans, yogurt, tahini, olive oil, lemon juice and a little salt. Blend until you have a dense but smooth paste. Then gradually add a tablespoon of water at a time until you get a creamy texture that flows slowly off the spoon (I added 4 tablespoons of water). Adjust salt and lemon juice to taste.
- Mix the bean cream with the remaining whole beans (100-150g).
- Cut the red onion into thin rings, sprinkle with a little salt. Let sit for 5 minutes. Add the lemon juice and let sit for another 10 minutes. Add the chopped herbs.
- Spread the beans on the serving platter. Sprinkle the red onion with herbs on top. Place the eggs cut in half or quarters on top, with the yolk facing up. Grind black pepper, sprinkle chili if desired and drizzle a little oil on top. It's great immediately, at room temperature, with fresh bread or pita. It can be kept in the refrigerator, covered with plastic wrap.
