Fresh Turkish Bean Salad (Print Version)

# Ingredients:

→ Salad

01 - Cucumber slices
02 - Cooked white beans
03 - Chopped parsley leaves
04 - Hard-boiled eggs
05 - Red onion
06 - Fresh dill
07 - Pitted olives

→ Dressing

08 - Lemon juice
09 - Olive oil
10 - Dijon mustard
11 - White vinegar
12 - Black pepper
13 - Salt

# Instructions:

01 - Make sure your beans are soft if cooked fresh, or rinse and drain the canned ones properly.
02 - Slice the red onion thin, dice the cucumber, cut up the eggs, and chop the herbs.
03 - Toss the beans, onion, cucumber, eggs, olives, and herbs in a big mixing or serving bowl.
04 - Whisk together olive oil, mustard, vinegar, lemon juice, salt, and pepper in a small bowl until smooth.
05 - Pour the dressing over the salad and stir it until everything is coated evenly.

# Notes:

01 - You can make it ahead and chill it in the fridge.
02 - Stays fresh for up to 2 days when refrigerated.

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