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Sunday, May 24, 2015

Piyaz (Turkish bean salad)

Piyaz is a traditional Turkish salad which is pretty easy to make if you use canned beans (there's really no point, in my opinion, to boil them at home, unless making more food than a simple bean salad). It pairs the lovely kidney beans with tomato, onion, carrot, back olives and hard-boiled egg. It's a little meal in itself. Enjoy :)
Recipe source: here.

Last year: Prosciutto tortellini with slow-simmered salsa and garlic chips.
Two years ago: Malibu banana bread (with rum, raisins and coconut).
Three years ago: Tortilla pizza with wild boar ham and bell pepper.
Four years ago: Truffle cake (Belgian)Spicy potato and cheese fritters and Asparagus, sun-dried tomato, cheese and olive bread.

Ingredients (serves 1-2):

  • 1 can kidney beans
  • 1 small tomato, diced (I used 4 large cherry tomatoes instead)
  • 1/4 of a red onion, chopped
  • 1 green onion, chopped
  • 1 small carrot, peeled and grated
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon vinegar (optional)
  • 1/2 teaspoon salt
  • 1 hardboiled egg
  • a handful of black pitted olives

Wash and drain the kidney beans. Chop the green onions  and add them to the kidney beans in a salad bowl: 
Add the grated carrot, chopped tomatoes an diced red onion:

Mix the oil, lemon juice and vinegar (if using) separately and pour them over the salad. Also add the salt. Mix well. Transfer to serving bowls (or plates or whatever) and decorate with the sliced olives and sliced egg. It's done, dig in! :)

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