Turkish Black Bean Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Turkish Black Bean Salad has become a staple in my kitchen because it's incredibly quick to throw together and absolutely delicious. Black beans are packed with protein and fiber, making this dish filling and nutritious without breaking the bank. The beauty of this recipe is its simplicity: just chop your fresh vegetables, toss everything with a bright lemon and olive oil dressing, and you've got a vibrant side dish or light meal ready in under an hour. I love how the crisp cucumber and bell pepper balance the earthiness of the beans, while fresh parsley adds that final touch of freshness that makes it feel special.
Ella x
Ingredients
- 400 gturkish black beans
- 2 gred onion
- 1 gbell pepper
- 2 gtomato
- 1 gcucumber
- 2 tbsplemon juice(freshly squeezed)
- 3 tbspolive oil(extra virgin)
- 1 tbspminced garlic(minced)
- 1 tbspchopped fresh parsley(freshly chopped)
- 1 tspsalt
- 1 tspblack pepper
Detail level
Instructions
- 1
Rinse the Turkish black beans and soak them in water for 30 minutes. Drain and set aside.
- 2
In a blender or food processor, combine the lemon juice, olive oil, garlic, salt, and black pepper. Blend until smooth.
- 3
In a large bowl, combine the soaked and drained black beans, red onion, bell pepper, tomato, cucumber, and parsley.
- 4
Pour the dressing over the bean mixture and stir to combine.
- 5
Taste and adjust the seasoning as needed.
- 6
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7
Serve chilled, garnished with additional parsley if desired.
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