Turkish white bean salad is made with a few ingredients and is ready in ten minutes. Packed with amazing flavors, this white bean salad is a great side dish.
Our Turkish and Mediterranean recipe collection is growing everyday and I cannot wait to share more recipes with you. If you love fresh flavors like ones in Cilbir and Turkish yogurt soup, you’re going to love this delicious white bean salad that’s bursting with flavor.
Turkish white bean salad AKA Piyaz
Turkish cuisine includes many mezzes and side dishes that are absolutely fresh and delicious. With some dishes such as Lahmacun these sides can be as simple as fresh parsley and lemon. This white bean salad, also called piyaz is a great side dish for many dishes. What I love the most about this easy bean salad is that it’s ready in just a few minutes and doesn’t call for too many ingredients.
White bean salad ingredients
The main ingredient you need for this Turkish salad is cannellini or navy beans. You can either use canned beans or cook them yourself. You will also need some firm tomatoes, red onion and fresh parsley. To make white bean salad dressing use sumac, Aleppo pepper, salt, lemon juice and of course, extra virgin olive oil.
How to make white bean salad
Wash and dry tomatoes and parsley. If using canned beans, make sure to drain the excess water and place them in a bowl. Check out the Spruce Eats to learn how to cook beans for salad. Chop parsley finely and dice the tomatoes and add them to the white beans. Thinly slice the red onion and add it to the salad as well. Give it 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. Serve immediately or cover and refrigerate for 30 minutes and then serve.
What I love about this salad is that it can be served as a simple meal on warm summer days. A bowl of this salad with a slice of crusty bread would be the perfect summer lunch. Ain’t no body wants to turn on the oven when it’s so hot outside!
Can I make Turkish salad ahead of time?
since this salad has a dressing and also included tomatoes, it’s best to consume it right away or within a few hours. If doing so, 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 and serve immediately.
What to serve white bean salad with
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Turkish White Bean Salad
- 1 can cannellini beans drained
- 2 tomatoes diced
- 1/2 red onion thinly sliced
- 1 cup fresh parsley chopped
- 1 tsp sumac
- 1/2 tsp Aleppo pepper
- 1/2 tsp salt
- 1 lemon juice of
- 2 tbsp 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.