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Course Salad
Cuisine Turkish
Prep Time 15 minutes
Servings 4
Calories 135 kcal


  • 1 cup white beans
  • 1 cup parsley leaves chopped
  • 1 red onion (mid-size) sliced
  • 1 egg (hard boiled) quarter cut
  • 4 tbsp extra virgin olive oil
  • 3 tbsp apple cedar vinegar
  • 2 tbsp fresh squeezed lemon juice
  • 2 teaspoon sumac
  • 1 salt to taste


  1. Soak the white beans overnight (12 hours).

  2. Rinse the white beans well and put them into the salad bowl.

  3. To remove the raw onion strong flavor; place the sliced raw onions on a separate plate and coat the them with a generous pinch of salt, and wait for few minutes. Then rub salt into onions and then rinse, drain and blot dry onions with a paper towel. Then add to the salad bowl.

  4. Add the chopped parsley leaves.

  5. Add the sumac and mix them all well.

  6. Distribute the salad evenly to the serving plates and place the each hard-boiled egg quarter on top of each salad serving.

  7. Combine apple cedar vinegar, virgin olive oil, and fresh-squeezed lemon juice. And then pour it evenly to the salad on each serving plate.

  8. Serve