‘Fasule Piyazie’ Turkish Bean Salad with Vegetables and Olives


  • 3/4 cup dried White kidney beans/cannelloni beans
  • 1/4 red onion, thinly sliced
  • 2 medium tomatoes, roughly chopped
  • 1/4 cup California ripe olives (sliced)
  • 1 hard-boiled egg, quartered
  • A handful of flat leaf (Italian) parsley, chopped
  • 1/2 teaspoon salt or to taste

Ingredients for Sumac Cayenne-Chili-Dressing

  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon ground sumac
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin powder
  • Salt and freshly ground black pepper to taste


  1. Soak dried white kidney beans overnight and next morning pressure cook them for about 20 minutes or two whistles. Drain the water using a colander.
  2. While the beans are cooking make the dressing; in a bowl add sumac, cayenne, chili, cumin powder
  3. Add lemon juice and mix well
  4. Mix in olive oil while whisking well
  5. Add the onion, chopped tomatoes, half of the olives, and parsley into the bowl
  6. Add cooked beans and pour dressing over this mixture
  7. Season with salt and freshly ground black pepper and combine well. Arrange on a serving plate and garnish with the eggs and remaining olives.