Piyaz - Turkish White Bean Salad

I study Computer Engineer- ing at Necmettin Erbakan University with the goal of becoming a software engi- neer. I enjoy photography and hiking in my free time. I joined the Work and Travel Program to improve my English and explore new places while meeting new people. For this cookbook, I chose a very traditional dish from my country, which is popular at family meals. This experience taught me that even common ingredients can create mean- ingful dishes that reflect both tradition and cultural pride.

I’m from Isabela, and I discovered my passion for cooking through my two grandmas, helping them in the kitchen from a young age. I studied culinary arts at NUC University in Aguadilla. Preparing the Turkish dish for this cookbook was an exciting first-time experience. I am currently working in Pigeon Forge, Tennessee, where the hard work has been rewarding. My dreams include competing as a chef, writing my own cookbook, and opening a small res- taurant. Above all, I aspire to live a happy life filled with new culinary adventures.

INGREDIENTS

FOR DRESSING
¼ cup olive oil
4 tablespoons apple cider vinegar
1 garlic clove, peeled and minced
2 tablespoons lemon juice
1 teaspoon kosher salt
½ teaspoon black pepper

FOR THE SALAD
½ small red onion, sliced thinly (½ cup)
2 cans (15 oz each) white beans, drained and rinsed
2 medium tomatoes, sliced into half-moons
½ cup Italian parsley, roughly chopped
1 tablespoon sumac

OPTIONAL GARNISHES
2 hard-boiled eggs, sliced

INSTRUCTIONS

1. PREPARE THE DRESSING
In a bowl, whisk together the olive oil, apple cider vinegar, garlic, lemon juice, salt, and pepper until fully combined. Set aside.

2. SOAK THE ONIONS
Place the sliced red onion in a bowl of water and let soak for 5 minutes to mellow the sharpness. Drain well, add sumac to the onions to allow them to soak in the flavors.

3. ASSEMBLE THE SALAD
In a large bowl, combine the white beans, drained onions, tomatoes, and parsley. Drizzle the dressing and sumac over the salad and gently toss to coat.

4. CHILL
Cover the salad with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld. This step is optional but recommended for the best flavor.

5. SERVE
Garnish with hard-boiled eggs if desired. Serve chilled.