Mediterranean Leftover Turkey And White Bean Salad Food

EASY WHITE BEAN SALAD

Steps:

• Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.
• Add lemon zest. Season with salt and pepper, then add za'atar, sumac and Aleppo pepper.
• Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

PIYAZ - TURKISH WHITE BEAN SALAD RECIPE

Steps:

• To make the dressing: Place olive oil, apple cider vinegar, garlic clove, lemon juice, kosher salt, and black pepper in a bowl and whisk until fully incorporated. Set aside.
• Place sliced red onion in a bowl of water and let soak for 5 minutes, drain.*
• Assemble the salad: Place white beans, drained red onions, sliced tomatoes, and chopped parsley in a large bowl. Drizzle it with the dressing and sumac. Give it a gentle toss.
• Cover it with plastic wrap and let it sit in the fridge for 30 minutes before serving. This is an optional step but allows flavors to mingle and deliver a next level delicious salad.
• If preferred, garnish with black pitted olives and hard boiled eggs. Serve.

MEDITERRANEAN LEFTOVER TURKEY AND WHITE BEAN SALAD

Steps:

• For the vinaigrette: Peel the garlic and smash with the side of a knife or finely mince garlic. Using a fork, mash the garlic with ¼ teaspoon salt in a small bowl to form a coarse paste. Whisk in 4 tablespoons oil, 6 tablespoons orange juice, vinegar and mustard until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor, season with salt, if needed. Set aside at room temperature. For the salad: Mix together beans, chicken, zucchini, celery, cheese and sundried tomatoes, black olives in a large bowl until well blended. Stir in chopped basil and ¾ cup vinaigrette, toss until evenly coated. Season with salt and pepper. Toss the remaining vinaigrette with escarole (or/andromaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

MEDITERRANEAN WHITE BEAN AND TUNA SALAD

Steps:

• First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
• Add the remaining ingredients. Stir to combine.
• Refrigerate at least 2 hours for best results.
• You could add chopped black olives or diced tomatoes on top to garnish.

MEDITERRANEAN BEAN SALAD

Steps:

• Fill a large pot with water, salt it, and bring to a boil. Add the beans and cook for 3 minutes. Drain and rinse under cold running water to stop cooking and set color. Place drained beans in a large bowl.
• Meanwhile, pour 1/2 Celsius boiling water (use some of the bean cooking water) over the tomatoes and let soak for 10 minutes. Drain, reserving the soaking liquid. Chop the tomatoes and add them to the beans. Add the canned beans, peppers, and onion.
• To make dressing, whisk together in a small bowl the vinegar, oil, 2 tablespoons of the soaking liquid, 1/2 teaspoons salt, and the pepper. Pour over the salad and toss to coat.
• Cover and refrigerate up to 2 days. Add herbs and re-toss 5 minutes before serving.