White Bean Salad (Turkish Piyaz)

5 from 4 votes

White Bean Salad (Turkish Piyaz)

Turkish white bean salad (Piyaz) with flavorful Mediterranean salad that you can make in ten minutes! Filled with white beans, tomatoes, and a red wine vinegar and sumac dressing. This salad has a perfect sweet and tangy flavor that will keep you wanting more

Prep Time10

Cook Time0

Total Time10

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, 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 white navy 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.

Combine Ingredients

Combine the beans, tomatoes, and fresh parsley leaves in a large bowl. Pour the onion dressing over the bean mixture and toss again. For presentation purposes, I often serve this salad in a medium-sized bowl.

Rest and Serve

Piyaz is traditionally served at room temperature. Before serving, stir the salad well and garnish with a fresh squeeze of lemon juice. I like to add pita wedges so that I can soak up any extra dressing!

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 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