Tuesday, June 30, 2009

Turkish bean salad

  • 250g. beans
  • 1,5dl. water
  • 1 smaller onion
  • 60g. olive
  • 3 tbsp. lemon juice
  • 4 tomatoes
  • 50g. olives
  • 2 hard boiled eggs
  • salt and pepper
Pick over beans, wash, pour over cold water and leave to swell overnight, then cook in the same water and add peeled onion. When tender, drain and put into a deeper bowl. Remove onion.

For the marinade: mix well oil, lemon juice, salt and pepper. Pour over still warm beans, leave to cool about 30-40 minutes. Wash tomatoes peel remove stalk ends, cut into slices, remove slides. Halve olives. Shell eggs and also slice. Add tomatoes, olives and egg slices to the beans, mix carefully and leave to stand for at least 40-60 minutes. Turkish bean salad is ready for serving. Serve as an accompaniment to baked meat dishes or grills.

Caned beans can also be used for this salad, which should only be rinsed and drained. In that case the bean salad can be prepared quickly.

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