Turkish Piyaz Salad by 30Seconds Food

• Freshly squeezed juice from 1 1/2 lemons
• 3 tablespoon tahini (stirred)
• 1 tablespoon apple cider vinegar (unfiltered)
• 1 large garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• Sea salt and freshly black pepper, to taste

For the salad:

• 2 cans organic white bean (cannelini or butter beans), drained and rinsed
• 2 small red onions, halved and sliced thinly (see tips)
• 2 small bunches flat-leaf parsley, chopped
• 1/4 teaspoon chili flakes

Method

1. In a small bowl, mix together the lemon juice, tahini, vinegar, garlic and olive oil. Season with salt and black pepper. Set aside.
2. In a serving bowl, add the white beans, red onions, parsley and chili flakes. Drizzle over the dressing and gently toss to incorporate.
3. Optional: Cover them bowl and refrigerate for 20-30 minutes before serving. This allows flavors to mingle and deepen and brings this salad to the next level of deliciousness.
4. Serve and enjoy!