This Turkish white bean salad called Piyaz is ready in just 10 minutes. It's an easy and tasty side dish that pairs nicely with many Mediterranean flavors.
We have many Turkish recipes here and they're all made with fresh and delicious ingredients. This Turkish white bean salad, also known as piyaz, is another delicious salad that we love. Just like Turkish potato salad, Turkish bulgur salad (kisir) and Turkish tomato salad (gavurdagi), this salad uses simple, fresh ingredients and a delectable dressing!
Table Of Contents:
Turkish White Bean Salad
Turkish cuisine includes many mezzes and side dishes characterized by rich flavor profiles. This white bean salad, also called piyaz, is a great accompaniment to almost any main dish. It's made mainly with white beans (preferably cannellini beans) and a delicious zesty dressing. This simple salad holds so much flavor and anyone who tries it comes back for seconds!
What I love the most about this salad is that it can be prepared in 10 minutes or less, which makes it perfect for a quick side dish. If you're a fan of fattoush or tabouli, you're going to love piyaz.
White Bean Salad Ingredients
- White beans - The main ingredient you need for this Turkish bean salad is cannellini or navy beans. You can either use canned beans or cook them yourself.
- Tomatoes - It's best to use firm tomatoes that are not too seedy for this recipe. I recommend using roma tomatoes.
- Red onion - Red onions add so much flavor to salads. Slice them thinly to add a bit of crunch to the salad.
- Parsley - Fresh herbs are the perfect way to add flavor and brightness. Parsley is generously used in many Turkish salad recipes including Piyaz.
- Olive oil: Use quality extra virgin olive oil to make salad dressing, it makes all the difference!
- Lemon juice: It's best to use freshly squeezed lemon juice for this recipe.
- Sumac: This tangy and bright spice is a staple in the Middle Eastern and Mediterranean cuisine. You can find it at ethnic Arab, Persian or Mediterranean stores.
- Aleppo pepper: If not available, you can use chili pepper flakes.
- If using canned beans, make sure you drain the excess water, rinse and drain them and then place them in a large bowl.
- Finely chop the parsley, dice the tomatoes, and add them both to the white beans. Thinly slice the red onion and mix it in to the salad as well. Give it all a nice stir and set it aside.
- In a small bowl mix sumac, Aleppo pepper, and salt. Add in lemon juice and extra virgin olive oil and stir well. Pour the dressing over the salad and toss it so all the ingredients are incorporated.
- Cover and refrigerate for 30 minutes and then serve.
You can serve this salad as a full meal on warm summer days. A bowl of this salad with a slice of crusty bread would be a perfect summer lunch! It also makes a great side for many Turkish and Mediterranean dishes including mucver (zucchini fritters), karniyarik (stuffed eggplant) and kofta kebab.
Frequently asked questions
Since this salad has a dressing and includes tomatoes, it's best to consume it right away or within a few hours. If preparing ahead of time, make the dressing and the salad without the tomatoes and refrigerate separately. Once ready to serve, dice and add the tomatoes and toss with the dressing before serving.
This salad is originally made with white beans so either cannellini or navy beans would work for this recipe.
It's best to eat this salad the day it's prepared. However, if you have leftovers, store in an airtight container and refrigerate for up to 2 days.
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More salad recipes
Turkish White Bean Salad
- 1 can cannellini beans drained
- 2 tomatoes diced
- ½ red onion thinly sliced
- 1 cup fresh parsley chopped
- 1 teaspoon sumac
- ½ tsp Aleppo pepper
- ½ teaspoon salt
- 1 lemon juice of
- 2 tablespoon olive oil
- Place the drained cannellini beans in a large bowl and add chopped tomatoes, sliced red onions and chopped parsley to the beans. Stir well and set aside.
- In a small bowl, mix sumac, Aleppo pepper, salt, lemon juice and olive oil and pour it on the salad.
- Toss the salad with the dressing and refrigerate for 30 minutes.
- Serve cold as a side dish.