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. Piyaz is a refreshing and flavorful side dish perfect for any occasion.

Bowl of finished recipe with garnishes.

Piyaz, also known as Turkish white bean salad, is a delicious and refreshing dish perfect for any occasion. It is made with simple, fresh ingredients, such as white beans, tomatoes, red onion, and parsley, and is dressed with a tangy vinaigrette. Piyaz is a popular dish in Turkey and throughout the Mediterranean region, and its unique flavors are sure to please even the most discerning palate.

As a lover of Lebanese and Mediterranean vegan food, I was unfamiliar with Turkish cuisine before my trip to Turkey 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 made 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.

Ingredients

Ingredients used in making the recipe.
  • 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. However, that can be hard to find. I actually always use red wine vinegar for convience.
  • 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.
  • Salt and pepper: Add a pinch of salt and fresh ground black pepper to your desired taste. I recommend kosher or sea salt. You can also use ordinary table salt.
  • 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.

Would you prefer a different bean? Check out this detailed guide on beans and how to select them.

Sprinkling on additional sumac on piyaz.

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 crate the dressing.

  • Tahini1/4 cup
  • Olive oil2 tablespoons
  • GarlicOne clove, minced
  • LemonFresh 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 that has been cut into wedges.

Frequently Asked Questions

How do I store piyaz?

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.

What is sumac?

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.

Super up close picture.
Hand sprinkling sumac on the salad.

Easy 10-Minute Turkish White Bean Salad (Piyaz) Recipe

Piyaz is a quick and easy salad to make. Simply combine the white beans, tomatoes, onions, and parsley in a bowl. Then, whisk together the sumac, red wine vinegar, olive oil, and salt and pepper in a small bowl. Drizzle the vinaigrette over the salad and toss to combine.
5 from 3 votes
Print Rate
Course: Side Dish
Cuisine: Turkish
Servings: 4 people
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

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

Alternative Beans
You can use any type of bean in this recipe. If you’re looking for a different flavor or texture, I recommend substituting white navy beans or great northern beans.
Antalya Piyaz Recipe
To make the Antalya version, follow steps one and two of the original recipe. Then, in a separate bowl, whisk together the following ingredients:
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • Juice of 1 small lemon
  • 1 hard-boiled egg
Once the dressing is mixed, add the onion mixture and stir to combine. Follow step four of the original recipe. Then, top with a hard-boiled egg that has been cut into wedges.
How to Store Piyaz
To store piyaz, place it in an airtight container and refrigerate for up to three days. Before serving, drain any excess liquid and pep up the flavor with a squeeze of lemon.

Nutrition

Nutrition Facts
Easy 10-Minute Turkish White Bean Salad (Piyaz) Recipe
Amount per Serving
Calories
 
145
Calories from Fat 126
% Daily Value*
Fat
 
14
g
22
%
Sodium
 
7
mg
0
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Ruth holding a whisk to her chin.

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