Turkish Bean Salad with Walnuts

Course dinner, lunch, Main Course, Salad
Cuisine Turkish
Keyword plant-based
Prep Time 10 minutes
Servings 4
Calories 280kcal


  • 400 g can cannellini beans drained and rinsed
  • 2 plum tomatoes diced
  • 150 g cucumber deseeded and diced
  • 1 small red onion finely chopped
  • 75 g California Walnuts toasted
  • ½ x 25g pack flat leaf parsley roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp sumac


  • Mix together the beans, tomato, cucumber, onion, Walnuts and parsley in a large bowl.
  • Whisk together the oil, vinegar and sumac and season well, toss into the salad and serve.


Calories: 280kcal | Carbohydrates: 14g | Protein: 8.8g | Fat: 20g | Saturated Fat: 2.4g | Fibre: 6.7g | Sugar: 4.1g


Cooks tip
Great served with grilled lamb loin chops flavoured with zaatar seasoning.
Back to Recipe Search