Piyaz – Turkish White Bean Salad

This classic Turkish Piyaz salad is a vibrant and refreshing dish that’s perfect as a light lunch or a flavorful side. This salad brings a burst of Mediterranean flavors to your table, made with tender white beans, juicy tomatoes, and a zesty sumac dressing. Topped with hard-boiled eggs and fresh parsley, it’s not only delicious but also visually appealing. Whether you’re serving it at a summer barbecue or a cozy family dinner, Piyaz is sure to be a hit.

Ingredients

White Beans: Whether you use canned or cooked dried beans, they provide a creamy texture and mild flavor that soaks up the tangy dressing.

Tomatoes: Fresh, ripe tomatoes add a burst of color and juiciness. You can substitute with cherry tomatoes or even sun-dried tomatoes for a different flavor profile.

Red Onion: The sharpness of red onion pairs beautifully with the acidity of the dressing. If red onion is too strong for your taste, try using sweet onions or shallots.

Parsley: Fresh parsley adds a pop of green and a mild, herbaceous flavor. Cilantro or mint could be used as alternatives for a different twist.

Olive Oil: A good quality extra virgin olive oil is essential for the dressing. It adds richness and helps balance the acidity.

Lemon Juice: Freshly squeezed lemon juice brightens up the salad and adds a citrusy zing. Lime juice can also work in a pinch.

Apple Cider Vinegar: This adds a tangy depth to the dressing. White wine vinegar or red wine vinegar are good substitutes if needed.

Sumac: This Middle Eastern spice brings a tart, lemony flavor to the dish. If you can’t find sumac, a bit of lemon zest could be used as a substitute.

Salt: Enhances the flavors of the dish. Adjust to taste.

Why You’ll Love This Recipe

Healthy and Nutritious: Packed with protein-rich white beans and fresh vegetables, this salad is both satisfying and good for you.

Flavorful and Tangy: Combining sumac, apple cider vinegar, and lemon juice creates a tangy dressing that perfectly complements the creamy beans and fresh veggies.

Quick and Easy: With canned beans, this salad comes together in just 15 minutes, making it a perfect option for busy weeknights.

Versatile: Serve it as a light main dish, a side salad, or even as a topping for grilled meats.

Storage

To keep your Piyaz salad fresh, store the components separately if you’re not serving it right away. Keep the beans, tomatoes, parsley, and onions in one container and the dressing (olive oil, lemon juice, vinegar, and sumac) in another. This prevents the salad from becoming soggy. The hard-boiled eggs should also be stored separately in airtight containers.

When you’re ready to serve, toss the salad ingredients with the dressing and garnish with the eggs and parsley. The salad can be stored in the refrigerator for up to 3 days. Mixing the salad just before serving ensures the flavors remain vibrant and the texture fresh. 

Tips and Notes

• If you’re using dried beans, soaking them overnight not only reduces cooking time but also improves their texture.
• The sumac really enhances the salad’s flavor with its tartness, so don’t skip it if possible. If you’re new to sumac, start with a smaller amount and adjust to your taste.
• Rubbing the onion with salt and sumac is key to mellowing its flavor and making it more palatable, especially if you find raw onions too strong.
• The hard-boiled eggs add richness to the salad. You can also use sliced avocado for a creamy, vegan-friendly alternative. 
• For added crunch, consider sprinkling the salad with toasted pine nuts or slivered almonds before serving. 
• For adding extra creaminess, you can add ¼ cup of tahini to the recipe. 
• To turn this salad into a more substantial meal, serve it with crusty bread or alongside meatballs or grilled meats.

Piyaz – Turkish White Bean Salad

Experience the vibrant flavors of a traditional Turkish salad made with tender white beans, fresh vegetables, and a zesty dressing. This healthy and protein-packed dish is a staple in Mediterranean cuisine, offering a perfect blend of taste and nutrition. Whether served as a side dish or a light main course, this easy-to-make recipe brings authentic Turkish flavors to your table, making it an ideal choice for those seeking a wholesome and satisfying meal.

Print Pin Rate

Servings: 4

Calories: 476kcal

Ingredients

For the salad:

• 14 oz boiled white beans drained and rinsed
• 3 medium tomatoes
• 1 medium red onion
• ¼ cup chopped parsley

For the dressing:

• 3 tbsp olive oil
• 1 lemon juice freshly squeezed
• 3 tbsp apple cider vinegar
• 2 tsp sumac
• 1 tsp salt

For the serving:

• Hard-boiled egg
• Roughly chopped parsley

Instructions

• If using dried beans, soak them overnight in plenty of water. Drain and rinse, then cook in a pot of fresh water until tender (about 1 hour). Drain and let cool. If using canned beans, skip this step and rinse them under cold water.
• Rub the sliced red onion with salt and sumac in a medium bowl.
• Combine the cooked or canned beans, sliced red onion, diced tomato, and parsley in a large bowl.
• Add the olive oil, lemon juice, vinegar, ekstra sumac, and salt. Toss them until well combined.
• Transfer the salad to the serving bowl. Garnish with hard-boiled egg slices and roughly chopped parsley.

Nutrition

Calories: 476kcal | Carbohydrates: 67.4g | Protein: 26.4g | Fat: 12.9g | Saturated Fat: 2.2g | Cholesterol: 47mg | Sodium: 9733mg | Potassium: 2094mg | Fiber: 17.1g | Sugar: 6g | Vitamin C: 276mg | Calcium: 276mg | Iron: 11mg

Course: Side Dish

Cuisine: Turkish

Keyword: piyaz, white beans