Bean Salad (Piyaz)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 overnight plus 20 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
generous 1 cup navy beans 2 tomatoes, chopped 1 green bell pepper or chile, chopped
1 onion, chopped a handful of fresh parsley, chopped salt and ground black pepper
2 hard-cooked eggs 3 radishes, sliced 1 Tbsp red wine vinegar
1 Tbsp olive oil 4 black olives, to garnish



1 Soak the beans overnight, drain, and place in a saucepan with plenty of water. Bring to a boil and simmer until tender. Drain, rinse in cold water, and drain again. Place in a serving dish and add the tomatoes and bell pepper or chile.
2 In a separate bowl rub the onion with a little salt, then wash, and drain. Add the onion to the salad, along with the parsley, and season to taste.
3 Cut the eggs lengthwise into wedges. Arrange the eggs and the radishes over the salad.
4 Mix the vinegar with the olive oil, and pour over the salad. Garnish with olives and serve.

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