Vegan
What else can I make with these ingredients?
This recipe may contain allergens
Batman Sumaklı Soğan Piyazı
Easy 8 min~42 kcal 3/10
🥗
Bean Salad with Parsley and Hazelnut
This Giresun-style salad tosses beans with parsley and cracked hazelnuts for a lively plate.
Easy⏱️ 20 min📖 1 min readServes 4~162 kcal🇹🇷 Turkish🌍 Full translation
12 min prep 8 min cook
- #Under 30 min
- Vegan
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 20 min- Prep12 min
- Cooking8 min
Ingredients
4 servings
Quick:
- 400 g Fresh green beans
- 0.5 bunch Parsley
- 0.3 cup(~60 ml) Chopped hazelnuts
- 2 tbsp(~30 ml) Lemon juice
- 1 tbsp(~15 ml) Olive oil
- 0.5 tsp(~2.5 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Trim the green beans and boil them for 7 minutes, keeping them crisp.
7 min07:00 - 2
Transfer the beans to cold water and let them sit for 2 minutes so their color does not turn dull.
2 min02:00 - 3
Coarsely chop the hazelnuts, and finely chop the parsley and scallions.
- 4
Whisk the lemon juice, olive oil, garlic, and salt for 30 seconds.
30 sec00:30 - 5
Mix the beans, herbs, and dressing, then add the hazelnuts at the last moment and serve.
- 6
Dress the beans only after drying them, since water droplets push the olive oil away from the surface.
- 7
Leave the hazelnuts coarse, because small crumbs absorb the dressing and hide the green bean texture.
💡 Tip: Shocking the green beans in iced water keeps their color bright and their texture crisp.
🍽️ Serving suggestion: Serve the parsley and hazelnut green bean salad on a long platter and scatter the hazelnut pieces on last.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
Nutrition (per serving)
~162
kcal calories
6
g protein
15
g carbs
8
g fat
Protein 15%Carbs 38%Fat 47%
GI 12 · Low GIGL 2 · Low GL
3.4g
Sugar
2.7g
Fiber
296.8mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Estimated satiety (per serving)
4/10Moderate satiety, fine between meals
This recipe may contain allergens
- Tree nuts
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
Community Adaptations (0)
No adaptations yet. Be the first to add one!
FAQ
How many servings does Bean Salad with Parsley and Hazelnut make?
This recipe serves 4.How long does Bean Salad with Parsley and Hazelnut take?
Prep 12 minutes, cooking 8 minutes; 20 minutes in total.Is Bean Salad with Parsley and Hazelnut difficult?
This recipe is rated easy.How many calories does Bean Salad with Parsley and Hazelnut have?
Approximately 162 kcal per serving. Protein: 6g, carbs: 15g, fat: 8g.Which allergens does Bean Salad with Parsley and Hazelnut contain?
This recipe contains Tree nuts. Check it against your dietary needs.How many ingredients does Bean Salad with Parsley and Hazelnut need?
This recipe needs 6 ingredients.Is Bean Salad with Parsley and Hazelnut filling?
Satiety bar per serving is 4/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
Be the first to review
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Other versions of this recipe
Try a similar recipe in the same category at a different complexity.
Similar recipes
Selected from the same category and tags
Sort:
Found an error in this recipe?