Long Beans Salad with Cheese and Walnuts
(Cevizli-Peynirli Taze Börülce Salatası)
Branches of long beans or Chinese beans, wash, trim both ends, cut in 2 or 3
1/4 cup red onions, sliced, rubbed with salt and 1/2 tsp sumac
1/3 cup Turkish Tulum* or feta or goat cheese, crumbled
1/4 cup walnuts, crumbled
1/4 cup extra virgin olive oil
3 tbsp wine vinegar
1-2 garlic cloves, mashed with salt
Bring the water to boil. Add the beans and boil for about 15 minutes, drain. Season with salt and pepper. Whisk all the dressing ingredients. Pour all over the beans while they are still warm. Sprinkle red onions, cheese and walnuts over the top and serve.
*It is a Turkish cheese made from sheep's or mixed milk, harder and saltier than white (feta) cheese.