Turkish White Bean Salad (Piyaz) Recipe
Piyaz is a popular Turkish white bean salad bursting with Mediterranean flavors. This easy 10-minute salad is made with white beans, tomatoes, and a sweet and tangy dressing made with sumac and red wine vinegar.
Turkish white bean salad, piyaz, is the perfect mix of sweet, tangy, and hearty! The vinaigrette is tangy, while the sumac and tomatoes are sweet. Add in the beans and red onions, and it is the perfect bean salad that will have you reach for seconds!
As a lover of Lebanese and vegan Mediterranean recipes, I was unfamiliar with Turkish cuisine before my trip to Turkey in 2003. However, I quickly fell in love with the country and its food, especially piyaz. This simple dish is packed with flavor and is a great way to experience the unique flavors of Turkish cuisine.
What is Turkish White Bean Salad?
Piyaz (pee-AHZ) is a Turkish white bean salad with white beans, tomatoes, red onions, and parsley. The dressing is a tangy vinaigrette made with red wine vinegar and olive oil.
What I Love About This Salad
- Quick and easy Mediterranean bean salad made with fresh, seasonal ingredients.
- All the ingredients are easy to find and affordable, so you can make this salad anytime.
- This salad is perfect for people with dietary restrictions, as it is vegan and gluten-free.
- My husband loves this bean salad paired with this beef flanken ribs recipe!
Ingredients
- White beans: Piyaz is typically made with white navy beans. However, you can use the white bean you prefer, such as cannellini beans, great northern beans, or butter beans.
- Onion: I prefer red onion, but you can also use a yellow or white onion. The onion is traditionally sliced thin; you will need a sharp knife to achieve this.
- Tomatoes: Look for firm, small to medium-sized tomatoes. Roma and cherry tomatoes also taste great with this salad. When choosing a tomato, consider if:
- Will you eat the salad within four hours? If so, use the tomato of your preference.
- Are you making the salad more than four hours before eating it? If the answer is yes, consider using cherry or grape tomatoes that have not been cut or removing the seeds from the tomatoes. These steps will ensure your salad does not turn watery. If your salad is watery, place it in a colander in your sink and let the water drain. Then, touch it up with a spritz of lemon.
- Fresh parsley leaves: This recipe is typically made with flat-leaf parsley. You can use the curly leaf parsley as well.
- Extra Virgin Olive oil: Is there any other option?
- Red wine vinegar: Traditional piyaz is made with grape vinegar, but that can be hard to find. I always use red wine vinegar for convenience.
- Lemon juice: Always use fresh lemon juice. Save the other half and cut it into lemon wedges for garnishment.
- Garlic Clove: Mince for that particular “bite” of flavor only garlic gives.
- Sumac: A sprinkle of Sumac is optional. Other spices often added include Allepo pepper or crushed red pepper flakes. For a fresh and tangy taste, omit spice altogether.
See the recipe card for complete information on ingredients and quantities.
Would you prefer a different bean? Check out this detailed guide on beans and how to select them.
Antalya Piyaz
Antalya, a coastal city in southern Turkey, is famous for its twist on Piyaz. To make their version, follow steps one and two above as written. Mix the ingredients below to create the dressing.
- Tahini – 1/4 cup
- Olive oil – 2 tablespoons
- Garlic – One clove, minced
- Lemon – Fresh juice of one small lemon
Once mixed, add the onion mixture and stir to combine. Follow step four as written. Top with a hard-boiled egg cut into wedges.
Frequently Asked Questions
Refrigerator Instructions: Place the beans in an airtight container and store them in the refrigerator for up to three days. Before serving, drain any excess liquid in a colander in the sink. A squeeze of lemon will amp up the flavor.
Sumac is a traditional Arabic spice made by crushing sumac berries. It is a popular Middle Eastern spice in stews, meats, and salad dressings. The taste is unique. If you do not like Sumac, I recommend omitting it.
Easy 10-Minute Turkish White Bean Salad (Piyaz) Recipe
Equipment
- 1 Medium bowl
- 1 small bowl
- 1 whisk
Ingredients
- ½ red onion thinly sliced
- 2 teaspoons sumac
- ¼ cup red wine vinegar
- 1 cup small to medium tomatoes If using cherry or grape tomatoes, half. If using campari or roma tomatoes cut them into wedges.
- 1 lemon juiced
- ¼ cup flat-leaf or curly parsley
- 1 15 ounce can cannellini beans*
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
Prep the Onions
- Place the onion slices in a small bowl with lemon juice and sumac.
- Massage the onions for 20-30 seconds until they soften and release their juices.
- Add 1/4 cup of red wine vinegar and set aside for 10 minutes.
Beans and Vegetables
- Combine the white beans, tomatoes, and fresh parsley leaves in a medium bowl.
Combine Ingredients
- Pour the onion dressing over the bean mixture and toss everything together.
- Season with salt and pepper to taste.
- Cover the bowl and refrigerate for 30 minutes to let the flavors meld.
- Piyaz can be served cold or at room temperature. Before serving, stir the salad well and garnish with a fresh squeeze of lemon juice.
Notes
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Juice of 1 small lemon
- 1 hard-boiled egg
AMAZING RECIPE! I don’t love parsley (sorry!), so left it out, but added some crushed garlic for extra flavor – shouldn’t matter, except for weirdos like me who side eye parsley! Sumac is *magic* – your “massage the onion with sumac” etc was EVERYTHING.
Thank you so much Aliza for taking the time to let me know you liked my recipe! It means so much to me. I am glad you liked it and LOL on the garlic. In my house if a recipe calls for 1 cloves, we add 5. We love it too!