White bean salad is a favorite Turkish accompaniment to grilled entrees and meat dishes. Using canned navy beans means this recipe can be made at moment's notice, though it does also develop lovely flavors after a few hours of refrigeration.
Finely slice 2 medium sized onions and place in a colander. Sprinkle with ample salt and let sit for 10 minutes. Squeeze the onions under running water multiple times, and then set aside to drain. Dry the onions with a paper towel until no moisture remains.
Drain the tinned beans and rinse well. Set aside to dry. Combine beans, onions, extra virgin olive oil, chopped parsley with a teaspoon of sugar. Season with salt, fresh black pepper and red chili powder. Garnish with olives, cherry tomatoes and/or hard boiled eggs.
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