White Bean Salad (Turkish Piyaz)

Piyaz in a small wooden bowl with a spoon in it.

5 from 4 votes

White Bean Salad (Turkish Piyaz)

Turkish white bean salad (Piyaz) is filled with white beans, tomatoes, and a red-wine vinegar and sumac dressing. This Mediterranean salad has a perfectly sweet-and-tangy flavor that will keep you wanting more.

Prep Time15

Cook Time0

Resting Time10

Total Time25

Course: Side Dish

Cuisine: Turkish

Diet:

Servings: people

Calories: 145kcal

Author: Ruth Grindeland

Equipment

1 large 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, halve them. If using Campari or Roma tomatoes, cut them into wedges.
1 lemon juiced
¼ cup flat-leaf or curly parsley
1 15-ounce can white navy beans*
3 tablespoons olive oil
salt and pepper to taste

Instructions

Prep the onions: Put the sliced onion in a small bowl with most of the lemon juice and the sumac. Use your hands to massage the onions for 20–30 seconds until they soften and start to release their juices. Stir in the red wine vinegar and let it sit for about 10 minutes. Combine everything
Combine everything: In a large bowl, add the drained beans, tomatoes, and parsley. Pour the onion mixture over the top, then drizzle with the olive oil. Season with salt and pepper. Toss gently so everything gets coated without smashing the beans.
Rest and serve: Piyaz is best at room temperature. Give it a final stir before serving, and finish with a little extra squeeze of the remaining lemon juice if you like. I usually put it in a medium bowl and keep some pita wedges nearby for the leftover dressing.

Notes

Alternative Beans

I recommend substituting with another white bean such as cannellini or great northern beans.

How to Store

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