Antalya Bean Salad
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Recipe Intro From thefeedfeed
Antalya Bean Salad is a traditional spoon salad that was served with almost every meal I had on my trip to Antalya. The creamy tahini sauce really seals the deal to bring this salad to the next level.
This recipe is featured on our Mediterranean-Inspired recipe feed. Pair it alongside Turkish Pide, Lamb Meatballs with Roasted Beets & Whipped Feta, and a glass of wine.
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Bean Salad
ingredients
- 2 cups dried white beans, soaked overnight in 8 cups of water
- 2 bunches swiss chard, ribs removed, blanched and squeezed dry
- 2 cups small cucumber, diced
- 2 cups small radish, diced
- 1/2 cup chopped parsley
- 1/2 cup chopped dill
- 1/2 cup chopped mint
- 4 8-minute hard boiled eggs, sliced and cut into wedges
- 2 cups coarsely chopped bread
- 1 tablespoon pomegranate or grape molasses
- 5 tablespoons olive oil
Tahini Sauce
ingredients
- 2 red bell peppers, roasted, peeled, and seeded
- 2 cups tahini
- 4 teaspoons finely chopped garlic
- 1/2 cup freshly squeezed lemon
- 4 tablespoons white wine, champagne or cider vinegar
- 1 heaping tablespoon ground cumin
- 4 teaspoons kosher salt
- 1 1/2 cups ice water
For the Salad
Method
Step 1
Bring 8 - 12 cups water to boil. Drain the beans and add them to boiling water. Reduce heat to medium and simmer until the beans are tender, about 40 minutes. Turn off the heat and add 1 tablespoon of kosher salt. Let sit for 10 minutes. Drain and toss with 1 tablespoon of olive oil and let cool at room temperature.
Step 2
Preheat the oven to 375° F.
Step 3
Break up the bread into pieces that can fit onto a spoon. Toss the remainder of the olive oil to coat the bread, and season with salt. Place on a baking tray and roast for 15 minutes or until golden brown. Evenly coat the bread crumbs with a drizzle of pomegranate or grape molasses.
For the Tahini Sauce
Step 1
Blend the bell peppers with lemon, garlic, vinegar, cumin and salt until smooth.
Step 2
Slowly, add in the tahini.
Step 3
Finally, add the ice water until the sauce is fluffy and creamy.
To assemble the salad
Step 1
Combine the beans and chopped chard in a medium-sized mixing bowl. Mix well.
Step 2
Add 6 tablespoons of tahini sauce and toss until the beas are creamy. Season with salt to taste.
Step 3
In a separate bowl, toss the cucumber, herbs, radish, 1 tablespoon of olive oil, and salt to taste.
Step 4
Spoon the beans in a deep sided serving bowl and top with spoonfuls of the tahini sauce, forming a layer of sauce. Top with the cucumber mixture then garnish with egg wedges and bread crumbs. Serve room temperature or cold.