Last updated: 21 October 2026

White Bean Salad with Tahini

Name: White Bean Salad with Tahini
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Turkish
Ingredients: 2 ¼ cups (400 g) Beans (white, cooked), drained; ¼ cup (60 g) Tahini; 2 tbsp Lemon juice; 1 tbsp Vinegar (white wine); 1 ½ tbsp Olive oil; 3 tbsp Water; 1 clove Garlic, crushed; 1 Tomato (medium), diced; 2 ½ tbsp (10 g) Parsley, chopped; 2 Hard-boiled eggs, peeled and quartered; Table salt, to taste

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Antalya usulü tahinli piyaz

Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.

Prep: 20 min
Cook: 0
Rest: 0
Total: 20 min
Servings: 2

Ingredients

2 ¼ cups (400 g) Beans (white, cooked), drained
¼ cup (60 g) Tahini
2 tbsp Lemon juice
1 tbsp Vinegar (white wine)
1 ½ tbsp Olive oil
3 tbsp Water
1 clove Garlic, crushed
1 Tomato (medium), diced
2 ½ tbsp (10 g) Parsley, chopped
2 Hard-boiled eggs, peeled and quartered
Table salt, to taste

Method

Mash a spoonful of the cooked beans. Whisk with tahini, lemon juice, vinegar, olive oil, garlic and water until smooth and slowly pourable. If too stiff to coat the beans, whisk in a little extra water at a time.
Püf noktası · Kitchen tip
- Mixing, Thickening & Emulsifying
  Whisk a smooth dressing
  Combine the dressing before it meets the food, so flavor and texture are easier to control.
Fold the remaining beans through the dressing. Add the tomato and parsley, then season with salt. Peel the hard-boiled eggs, cut each into four wedges, and arrange all eight wedges on top. Serve promptly.

Cooking guidance

Start with cooked, drained beans and hard-boiled eggs; cooking dried beans and boiling eggs are separate preparation steps.

The dressing should pour slowly and coat the beans. If it is stiff after adding the measured water, whisk in a little extra water at a time.

Use a medium ripe tomato, diced small enough to distribute through the beans. Fold gently so some beans stay whole.

Storage & serving

Refrigerate promptly in a covered shallow container at 40°F or below. Do not leave out for more than 2 hours, or 1 hour above 90°F. Use within 2 days; an earlier ingredient use-by date still applies. For make-ahead serving, chill the beans and dressing separately; add the cut tomato, parsley and hard-boiled egg wedges close to serving.