Turkey > Vegetable Salads > Turkish Salads

Kuru Fasulye and Spinach Salad Recipe

Ingredients with Measurements:
- 1 can of white beans (15 oz)
- 2 cups of fresh spinach leaves
- 1 small red onion, thinly sliced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. Drain and rinse the white beans, then place them in a large mixing bowl.
2. Add the fresh spinach leaves, thinly sliced red onion, chopped parsley, and chopped mint to the mixing bowl.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently until everything is evenly coated.
5. Serve immediately or chill in the refrigerator for up to 2 hours before serving.


- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe makes 4 servings.

Nutritional information:
- Calories per serving: 210
- Total fat: 13g
- Total carbohydrates: 18g
- Dietary fiber: 5g
- Protein: 6g

Substitutions for ingredients:
- You can use any type of white beans for this recipe, such as navy beans or cannellini beans.
- If you don't have fresh spinach, you can use arugula or mixed greens instead.
- You can use any type of vinegar for the dressing, such as balsamic vinegar or apple cider vinegar.

Variations:
- Add some crumbled feta cheese or goat cheese to the salad for extra flavor.
- Add some sliced cherry tomatoes or diced cucumber for a refreshing crunch.
- Top the salad with some toasted pine nuts or chopped walnuts for added texture.

Tips and tricks:
- Make sure to rinse the white beans well to remove any excess salt or starch.
- If you're making the salad ahead of time, wait to add the dressing until just before serving to prevent the spinach from wilting.
- You can also make a double batch of the dressing and use it as a marinade for grilled chicken or fish.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold and does not need to be reheated.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra chopped herbs or a sprinkle of paprika for a pop of color.

Garnishes:
- Chopped herbs, paprika, crumbled cheese, toasted nuts

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Grilled vegetables, roasted sweet potatoes, quinoa salad

Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar or honey to balance it out.
- If the salad is too dry, add a splash of olive oil or a squeeze of lemon juice.

Food safety advice:
- Make sure to rinse all produce well before using.
- Store any leftover salad in the refrigerator and discard after 2 days.

Food history:
- Kuru Fasulye is a traditional Turkish dish made with white beans, onion, and tomato paste. This salad puts a fresh spin on the classic recipe by adding spinach and a tangy dressing.

Flavor profiles:
- This salad is fresh, tangy, and herbaceous.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish with grilled meats or vegetables.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Turkish

Taste: Savory, Tangy, Herby, Nutty, Earthy