Healthy No-Mayo Turkish Bean Salad (Fasulye Piyaz)

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

subheading: For the Sauce:

50 g white beans (reserved from the beans for piyaz)

50 g tahini (2 tbsp)

1 teaspoon white wine vinegar or cider vinegar

25 ml extra virgin olive oil (2 tbsp)

25 ml lemon juice (2 tbsp)

25 ml cold water (2 tbsp)

½ teaspoon salt

subheading: For Piyaz:

600 g white beans such as navy or cannellini (ready cooked beans, drained)

1 small red onion (finely sliced) (or 4 spring onions, sliced)

½ cup parsley (chopped)

¼ teaspoon chili flakes (optional)

¼ teaspoon paprika

¼ teaspoon freshly ground black pepper

salt (to taste)

subheading: To Garnish:

2 hard boiled eggs (cut in quarters)

1 diced tomato (or 4 cherry tomatoes cut in quarter)

Note: Ingredients may have been altered from the original.

Directions at cookingorgeous.com

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