Black-eyed bean salad

Black-eyed bean salad

Börülce salatası

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

The peaceful Prince’s Islands are 11 miles and less than an hour from Istanbul by ferry, and whenever the frenetic pace and 17 million residents of the city get too much, they are a perfect place to escape to. I spent one sunny October afternoon in the garden of Kalpazankaya, a clifftop restaurant overlooking a small, isolated bay on Burgazada island, eating this and watching swimmers dive off an old stone jetty.

Ingredients

Quantity Ingredient
400 g can black-eyed beans, drained
3 red peppers, deseeded and roughly chopped
3 spring onions, diagonally sliced
1 tablespoon lemon juice
1 tablespoon olive oil
freshly ground black pepper
salt

Method

  1. Bring a pan of water to the boil and add the beans. Simmer for 1 minute. Drain and refresh the beans by rinsing under cold water then drain again.
  2. Mix the beans with the peppers and spring onion in a serving bowl. Add the lemon juice, oil and a little seasoning, then toss. Taste and adjust the seasoning if necessary. Serve straight away.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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