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Turkish   -   White Bean Salad (Fasulye Piyazi)   adapted from Classical Turkish Cooking by Ayla Algar

  • 1 Cup White Beans -- soaked overnight
  • 1 Large Red Onion -- thinly sliced
  • Salt
  • 1/2 Cup Olive Oil
  • 5 Tablespoons Red Wine Vinegar
  • 1 Cup Parsley -- finely chopped
  • 2 Medium Hard-Boiled Egg -- wedged
  • Black Olives -- for garnish
Directions Bring a large pot of water to boil. Add beans and cook until tender about 1 hour. Drain and put in a bowl with the onions. Add salt, olive and vinegar. Stir in parsley and let stand 1 hour. Just before serving, decorate with egg and olives and serve.
Serves 4
Time to Make 0:00

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