Turkish Bean Salad

White bean salad garnished with pickled onions and hard boiled eggs in two bowls.

5 from 1 reviews

A tangy white bean salad with tomatoes, cucumbers, herbs and red onion topped with hard-boiled eggs.



For the salad:


For the quick onion pickles:


  1. In a large bowl, combine all ingredients for the salad except the eggs.
  2. If you don’t want to pickle onions, just chop the onions thinly and combine with the rest of the ingredients. If you want to pickle onions, skip the dressing and continue with the quick onion pickles below.
  3. Whisk everything for the dressing and pour it over the salad. Give it a good stir and top with sliced or halved eggs.

To make the quick onion pickles: 

  1. Throw sliced onions into very hot water, blanch for a minute and transfer them into very cold water to stop cooking. Let them sit in the cold water for a few minutes and drain well.
  2. Mix lemon juice, vinegar, salt and sumac and pour this over drained onion. It’s ready to use within 5 to 10 minutes. The longer it waits, the brighter color it has.
  3. Add red onions in the salad mixture and give it a good stir. Leave some extra onions for the top.
  4. Share the salad into bowls and top with some more red onions.


Pickling onions is optional for this recipe. Make either the dressing or quick onion pickles and combine with the salad.

Keywords: white bean salad