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This salad is very common in Ege Bolgesi ( Aegean side of Turkey) at summer time when the fresh beans available cheaply and also from bean fields not green houses.

Serves 4

500 gr Fresh Green Beans

1 medium size onion

Green Bean Salad

2 roasted bell papers

2 medium size tomatoes

2 small pickled gherkin

1 tbsp sumac

1/2 juice of lemon

2 tbsp olive oil

salt to taste

50 gr parsley

2 garlic cloves minced

Boil the green beans for 5 minutes then put in cold water and drain.

Cut the roasted papers, onion, tomatoes in chunks and add to the green beans

Another small cup mix with olive oil, lemon juice, sumac, minced garlic and chopped parsley then toss into the green beans salad.

Afiyet Olsun

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