Bean Salad Turkish Style Recipe
Ingredients
| 6 ounces peeled cooked potatoes diced | ||
| 1 cup cooked diced carrots | ||
| Tomatoes | 2 Medium, diced | |
| Garlic | 1 Clove (5gm), minced | |
| 8 ounces cooked dried white beans | ||
| Water | 1/4 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Ground pepper | 1 To taste | |
| Vegetable oil | 2 Teaspoon | |
| Lettuce | 2 Cup (16 tbs), shredded | |
| Salt | To Taste | |
Directions
In saucepan combine potatoes, carrots, tomatoes, and garlic.
Cook 3 minutes.
Add beans and water.
Cook until most of the water is evaporated and beans are hot.
Stir in parsley and season with salt and pepper.
Remove from heat.
Stir in oil if desired.
Serve on lettuce.
Divide evenly.
Cook 3 minutes.
Add beans and water.
Cook until most of the water is evaporated and beans are hot.
Stir in parsley and season with salt and pepper.
Remove from heat.
Stir in oil if desired.
Serve on lettuce.
Divide evenly.
Chef
