This is a very popular salad that goes great with kebaps.

In Turkey, thebeans are first soaked in water and then cooked following the same procedure given for chickpeas in the humus recipe. While this is certainly the best way to cook the dried beans, it is possible to come very close to the original taste of this salad by using high quality canned great northern beans readily available in America. It is essential that the ingredient list should include nothing oher than beans, salt and water.

Finely slice the red onion and the put the slices in a shallow bowl. Sprinkle at least 1 teaspoon of salt on the onion slices and use your fingers to evenly coat them with salt. The onions soften as the salt absorbs the juice of the onions.

Discard the juice from the can and wash the beans under plenty of running water until the water is clear.

Slice the tomato into small cubes and chop the parsley rather coarsely.

If 10 - 15 minutes has already passed since you coated the onion slices with salt wash them under running water and squeeze their excess juice using your fingers.

Mix all the ingredients, garnish with the hard boiled egg slices and black olives. Serve cold as a meze or salad.