Turkish White Bean Salad Recipe (Piyaz)

4.82 from 32 votes
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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.

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. 


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! 

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

To make this salad you need white beans, parsley, red onion, tomatoes, olive oil, salt and pepper and sumac.
  • 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.


  1. If using canned beans, make sure you drain the excess water, rinse and drain them and then place them in a large bowl.
  2.  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. 
  3. 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.
  4. Cover and refrigerate for 30 minutes and then serve. 
Place the beans with the vegetables in the bowl and add the seasoning. Mix and serve.

Serving suggestions

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

This salad also goes very well with kabobs. If you’re looking for mains to serve with this, take a look at our recipes for beef shish kabob, grilled chicken kabobs and salmon shish kabob.

You can also add this salad to a mezze spread and serve it with hummus, tabouli and cacik

Frequently asked questions

Can I make this salad ahead of time?

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.

Can I use any other beans?

This salad is originally made with white beans so either cannellini or navy beans would work for this recipe.

How long does this white bean salad keep?

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.

Turkish white bean salad (Piyaz) is made with a few ingredients and is ready in ten minutes. If you're looking for a delicious and simple salad, you should try this one! Packed with amazing flavors, this white bean salad is a great side dish. This salad is vegan and gluten free. The dressing is made with olive oil and sumac, so refreshing and delicious!   

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

More salad recipes

White bean salad piyaz.
4.82 from 32 votes

Turkish White Bean Salad

This Turkish white bean salad is ready in just 10 minutes. It's an easy and tasty side dish that pairs nicely with many Mediterranean flavors.
Prep: 10 minutes
Total: 10 minutes
Servings: 4 serrvings
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  • 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. 



  • It’s best to use firm tomatoes that are not too seedy for this recipe. 
  • This salad is best served within a few hours. 
  • This would make a great side dish for dishes such as grilled chicken, karniyarik and shish kebabs. 


Calories: 171kcal | Carbohydrates: 24g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 286mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 44mg | Calcium: 103mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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4.82 from 32 votes (16 ratings without comment)

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Recipe Rating


  1. 5 stars
    What a great flavor combo! Loved the white beans that give this salad a heart flavor and excellent protein. Thanks for another great recipe!

  2. 5 stars
    I love white beans! They’re so creamy and delicious. I’ve been looking for new ways to use them so this Turkish salad is perfect!

  3. 5 stars
    Fresh, simple and crunchy- this was the perfect side dish for my lamb burgers! I had just a little leftover and used it on my salad the next day.

  4. 5 stars
    This looks so good but I am going to wait to make it for another month, when the tomatoes in our garden are ready.