Turkish Piyaz Bean Salad | Protein-rich Autumn Dish

Place the eggs in a small saucepan, cover with cold water, and hard-boil for 9 minutes from the point of boiling. Then cool immediately in cold water, peel, and cut into quarters.

Slice the red onion into fine, thin half-moons. Sprinkle with a pinch of salt and gently massage with your fingers to soften it slightly and reduce its raw sharpness.

Rinse the canned white beans thoroughly in a colander under cold running water, then drain well. Halve the cherry tomatoes and finely chop the fresh parsley.