Turkish Navy Bean Salad with Sumac Onions

Instructions

1. 1

   Fill a small saucepan with water for the eggs. Rinse 400 g of cooked navy beans in cold water and drain well. Slice 100 g of red onion into thin half-moons. Finely chop 30 g of fresh flat-leaf parsley. Have 10 g of sumac and 5 g of salt ready.

2. 2

   Place the small saucepan over medium-high heat and bring water to a rolling boil. Carefully lower 2 eggs into the boiling water with a spoon. Boil for 9 minutes until hard-boiled. Transfer eggs to a bowl of cold ice water, let rest for 3 minutes, then peel.

3. 3

   Place the sliced red onions into a mixing bowl. Sprinkle with 5 g of sumac and half of the salt. Rub the onions firmly with your clean fingertips for 1 minute until they soften, release their juice, and turn vibrant purple. This removes the harsh onion bite.

4. 4

   In a small bowl, combine 45 ml of extra virgin olive oil and 30 ml of fresh lemon juice. Add the remaining salt and whisk with a fork until emulsified and slightly thickened. If the dressing tastes too tart, add a splash of water and whisk again.

5. 5

   Add the rinsed navy beans and chopped parsley to the bowl with the rubbed sumac onions. Pour the prepared lemon olive oil dressing evenly over the ingredients. Toss gently with two spoons so the delicate beans do not crush or break apart.

6. 6

   Cut the peeled hard-boiled eggs into quarters lengthways. Arrange the salad on a shallow serving platter, place the egg quarters gracefully on top, and sprinkle with the remaining 5 g of sumac. Serve immediately at room temperature with crusty bread.