SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/fork-mashed-turkish-white-bean-salad
Printed September 1, 2026
Printed September 1, 2026
Cooking Without Limits
Fork-Mashed Turkish White Bean Salad
No food processor needed for this protein-packed mezze. A fork and a bowl are your only tools for this creamy, garlicky side dish that rivals hummus.
Ingredients
- 1 can (15 oz) white beans, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried mint
- 1/2 teaspoon cumin
- 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
- Salt and pepper to taste
- Cherry tomatoes, halved
- Extra olive oil for drizzling
Preparation
While hummus gets all the glory, Turkish white bean salads are equally delicious and far easier to make. This version uses the back of a fork to create a rustic, chunky-creamy texture that's perfect for scooping.
Making the Salad
- Place drained beans in a medium bowl.
- Using the back of a fork, mash about half the beans against the side of the bowl. Press and smear—it doesn't need to be smooth. Leave the rest whole for texture.
- Add olive oil, lemon juice, dried mint, cumin, garlic, salt, and pepper. Stir everything together with the fork.
- Taste and adjust seasoning. Want it creamier? Mash a few more beans. Want more zip? Add more lemon juice.
- Transfer to a serving plate or shallow bowl. Make a well in the center and arrange cherry tomatoes around it.
- Drizzle generously with olive oil and sprinkle with a pinch more dried mint.
Serving Ideas: Eat with bread, crackers, or vegetables. Use as a sandwich spread. Top with a fried egg for breakfast. It keeps in the refrigerator for 5 days and actually tastes better the next day.
This recipe celebrates imperfection—the varied texture from fork-mashing creates more interest than a smooth puree could ever achieve.
