Turkish Piyaz (Bean Salad) - cooking recipe

Ingredients

Salad
1 1/2 cups cannellini beans
1 1/2 cups dark red kidney beans
2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
4 green onions, chopped (green and white parts-use purple scallions if you can find them)
1 small banana pepper, thinly sliced (also known as cubanelle)
1/4 medium red onion (diced or sliced)
lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)
Dressing
3 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt, to taste
fresh crack black pepper, to taste
Garnish
3 hard-boiled eggs, peeled and each egg quartered
black olives (I used Greek black olives)
fresh parsley (NOT dried)

Preparation

Rinse and drain the beans.
Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
Before serving, garnish with eggs, black olives and parsley.
Servings are estimated.
Preparation time is estimated using canned beans.