Turkish White Bean Dressing with Tahini Dressing

This salad is called Piyaz in Turkey. The tahini gives a subtle, nutty flavor and a creaminess to the dressing. Barb L.

Yield: 4 Servings

1 can (about 14 oz) cannellini beans, drained and rinsed

1 large shallot, thinly sliced and cut again across the slices

½ bunch Italian parsley, leaves picked off the stems, yielding about 1 lightly packed cup, medium chopped

½ clove garlic, minced

2 Tbsp fresh lemon juice

1 ½ Tbsp tahini (be sure it is mixed well if it has separated)

½ tsp Ancho chili powder (ancho chilis are mild and sweet) or paprika

3 Tbsp Flying Olive mild-medium Single Varietal of Choice such as Arbequina, Arbosana, Hojiblanca, Athenoelia, etc.

1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar, or A-1 Premium Balsamic

Sea salt, to taste

Freshly ground black pepper, to taste


Put the rinsed and drained cannellini beans in a large bowl. Add the shallot slices and the parsley. Mix gently together.

For the dressing: Mix the garlic and lemon juice in a small bowl. Mix or whisk well together. Then add the lemon juice, tahini, Ancho chili powder. Mix well again. Add the Extra Virgin Olive Oil of Choice slowly into the mixture. Whisk in the olive oil and mix until smooth. Add the Flying Olive Balsamic of Choice and whisk it in as well. Add sea salt and pepper. If the dressing is thick, add a little water to make the dressing thin enough to pour over the salad.

Add the dressing over the salad and gently mix everything together. Taste and add more Ancho Chili powder, salt, and pepper as needed.

Submitted by Barb L.