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Dry Bean Salad

Sample Dishes from Turkish Cuisine

Dry Bean Salad (Fasulye Piyazı)

Dry beans1 cup170 grams
Water2 cups400 grams
Onion1 medium size75 grams
Salt1 ½ teaspoons9 grams
Parsley1 bunch60 grams
Green pepper1 medium size15 grams
Tomato1 small size100 grams
Black pepper¼ teaspoon0.5 gram
Egg150 grams
Olive oil4 tablespoons40 grams
Lemon juice3 tablespoons30 grams
Olives618 grams


Wash the dry beans and soak overnight in 2 cups of water . Cook for 35-40 minutes until tender and all the water is reduced. Peel the onions, wash, chop finely into half moons, rub with ½ teaspoons of salt to soften. Wash the other vegetables. Seperate the parsley leaves, remove the stem and seeds of the green pepper and chop both finely. Chop the tomatoes into 1 cm. cubes. Add the beans and the black pepper to the vegetables, mix and place in a serving dish.

Servings: 4

Nutritional Value
(in approximately one serving)

Energy284 cal
Protein12.3 g
Fat12.9 g
Carbohydrates31.7 g
Calcium98 mg
Iron4.58 mg
Phosphorus230 mg
Zinc2 mg
Sodium948 mg
Vitamin A931 iu
Thiamine0.34 mg
Riboflavin0.15 mg
Niacin1.41 mg
Vitamin C27 mg
Cholesterol62 mg


Made in all regions. Served as the second dish at lunch or dinner and also as an appetizer (meze).