Piyaz

Ingredients

• 2 cups cooked or canned cannellini beans, rinsed
• 1 medium red onion, thinly sliced
• 1.5 tsp sumac, plus extra for garnish
• 2 tomatoes, cut into wedges
• 1/2 cup chopped flat-leaf parsley
• 1 garlic clove, minced
• 1/4 cup olive oil
• 3 tbsp vinegar or lemon juice
• 2 hard-boiled eggs, quartered
• salt and pepper, to taste

Before you cook

• Toss the sliced onion with the sumac and a pinch of salt, and massage it with your hands for 1 minute until softened.
• Drain and rinse the beans and let them come to room temperature.

Steps

1. Whisk the garlic, olive oil, vinegar, salt, and pepper together in a small bowl.
2. Combine the beans, sumac onion, tomato wedges, and parsley in a large bowl.
3. Pour the dressing over the salad and toss gently.
4. Top with the quartered eggs.
5. Finish with a pinch of extra sumac and a drizzle of olive oil.
6. Let the salad rest for 20 minutes before serving.