spicy dip using olive oil but extra virgin

Piyaz (Navy Bean Salad)


1 TBSP Zagoda Extra Virgin Olive Oil
½ thinly sliced red onion 
½ tsp chili flakes
3 tsp ground sumac
3 cups quartered medium tomatoes
1 cup chopped parsley
1 lemon
15 oz cooked, drained white beans
Salt and pepper


Using your hand; mix in the sumac, chili flakes, salt, and pepper into the red onion slices in a bowl.
Roughly chop the tomatoes and add them to the bowl with onions. Add the olive oil, parsley, juice from the lemon, and the beans. Mix all to combine.
Serve as an appetizer next to hot meals or as a signature dish on its own.


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