Bean Salad Turkish Style
|Garlic||1 Clove (5 gm), minced|
|Peeled cooked potatoes||6 Ounce, diced|
|Cooked diced carrots||1 Cup (16 tbs)|
|Tomatoes||2 Medium, diced|
|Cooked dried white beans||8 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Teaspoon|
|Shredded lettuce||2 Cup (32 tbs)|
In saucepan combine potatoes, carrots, tomatoes, and garlic.
Cook 3 minutes.
Add beans and water.
Cook until most of the water is evaporated and beans are hot.
Stir in parsley and season with salt and pepper.
Remove from heat.
Stir in oil if desired.
Serve on lettuce.