Starters & meze
Butter Bean Salad (Piyaz)
Ingredients
- 240 gr. (approx. 10 oz.) tin butter beans or similar, drained weight
- 2 tbsp. red or white wine vinegar + 2 tbsp. lemon juice + pinch of salt
- ¼ red onion, finely chopped in ½-moon slices
- 1 green chilli pepper. very finely sliced
- ½ bell pepper (either green, orange or red or mixed)
- diced into small pieces
- Parsley, chopped*
- 1 large tomato, chopped
- 2 tbsp. olive oil + 2 tbsp. of the strained liquid
- Salt
- Freshly ground black pepper
- * chopped dill or mint can replace the parsley
Method
1
Pour the vinegar, lemon juice and salt mix over the beans and leave for several hours, if possible, but at least 2 hours. Strain off, but retain what is left of the liquid.
2
Add the chopped onion. chilli and diced bell pepper and some of the parsley. Season with salt and freshly ground black pepper. Stir in the tomatoes.
3
Arrange beans on serving plate and sprinkle over the olive oil and 2 tbsp. of the strained vinegar liquid.
4
Garnish with the remainder of the chopped parsley.