Dry Bean Salad
Sample Dishes from Turkish Cuisine
Dry Bean Salad (Fasulye Piyazı)
| Ingredients | Measure | Amount |
| Dry beans | 1 cup | 170 grams |
| Water | 2 cups | 400 grams |
| Onion | 1 medium size | 75 grams |
| Salt | 1 ½ teaspoons | 9 grams |
| Parsley | 1 bunch | 60 grams |
| Green pepper | 1 medium size | 15 grams |
| Tomato | 1 small size | 100 grams |
| Black pepper | ¼ teaspoon | 0.5 gram |
| Egg | 1 | 50 grams |
| Olive oil | 4 tablespoons | 40 grams |
| Lemon juice | 3 tablespoons | 30 grams |
| Olives | 6 | 18 grams |
Preparation
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)
| Energy | 284 cal |
| Protein | 12.3 g |
| Fat | 12.9 g |
| Carbohydrates | 31.7 g |
| Calcium | 98 mg |
| Iron | 4.58 mg |
| Phosphorus | 230 mg |
| Zinc | 2 mg |
| Sodium | 948 mg |
| Vitamin A | 931 iu |
| Thiamine | 0.34 mg |
| Riboflavin | 0.15 mg |
| Niacin | 1.41 mg |
| Vitamin C | 27 mg |
| Cholesterol | 62 mg |
Notes
Made in all regions.
Served as the second dish at lunch or dinner and also as an appetizer (meze).