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Cannellini Bean Salad with Black Olives or Fasulye Piyazı

After consulting a couple of Aunties from Turkey through their own recipes, some Ottoman cookbooks, a few fellow bloggers and my own recipe archive, I put together this recipe. The original name for it is Fasulye Piyazı and it usually has hard-boiled egg in it.

One thing that everyone agrees on, though, is that when you make a salad, any type of salad, your ingredients should be dry. If not, all the water running from raw ingredients like lettuce, tomato and fresh herbs or the moisture from beans will mix in with your expensive extra virgin olive oil, etc and you will end up with a diluted salad dressing. Based on the tip I got from those people with experience, I dried my beans with a tea towel.

1x Macro Wholefoods Organic Cannellini Beans, drained, rinsed and well dried
1 spring onion, chopped finely
½ banana chilli, sliced
½ handful flat leaf parsley, chopped
10 black olives, pitted
5 tiny gherkins, rinsed, dried and chopped finely
1 ½ tbsp extra virgn olive oil
1 tbsp freshly squeezed lemon juice
Salt and pepper

• Place the beans, spring onions, banana chilli, olives, gherkins and parsley in a bowl.
• Whisk the oil, lemon juice, salt and pepper. Toss with the salad and serve.

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