Piyaz is a fresh and flavor-packed Turkish bean salad made from sumac onions, fresh herbs and white beans tossed in a simple lemon vinaigrette. Simple ingredients, bold flavors!

Juicy tomatoes, creamy white beans and punchy onions tossed with flat-leaf parsley in red wine vinegar, fresh lemon juice and extra-virgin olive oil.

There’s a lot going on here in the best possible way!

Piyaz Recipe Highlights

• Vibrant: The fresh ingredients do most of the heavy lifting by packing in heaps of flavor with very little prep.
• Easy: Reach for the canned beans instead of dry beans like in the traditional salad recipe. This cuts down on some extra time and effort without lacking any flavor!
• Healthy: This salad is as good for you as it tastes! It’s packed with fiber and protein thanks to the beans and plenty of vitamins and nutrients from the veggies.

Ingredients

• Onion: This recipe is basically a more fleshed out version of a Turkish Onion Salad (sumac onions). Use a mandoline or very sharp knife to cut one large red onion into thin slices.
• Sumac: Adds a tart, sharp flavor with hint of smokiness.
• Lemon & Red Wine Vinegar: Lemon adds a bright, fresh flavor and red wine vinegar adds a sweeter acid with a punch of color.
• Extra Virgin Olive Oil: Choose an extra virgin oil for a more intense flavor.
• Chopped Tomato: I used roma tomatoes, but you can use whatever tomato variety you like.
• White Beans: This piyaz salad recipe uses butter beans, but any white bean variety will do: cannellini beans, navy beans, and great northern beans are all great options. Simply drain the bean liquid, rinse and you’re ready to go
• Fresh Parsley: Choose Italian parsley (flat-leaf) over curly leaf for a more robust flavor.

Recipe Variations

• Use white onion in place of red.
• Try it with chickpeas instead.
• Swap out the parsley for fresh cilantro or mint.
• Use sesame oil instead of olive oil for a nuttier taste.
• Some regions of Turkey add sesame seed paste (tahini) to mellow out the sharp, tangy flavors. I recommend adding 2-3 tablespoons in this recipe if you want to try it out.
• Add aleppo pepper (pul biber) for a bit of spice.

More Simple salads Recipe

• Sweet Shallot Chickpea Salad
• Sun Dried Tomato Cannellini Bean Salad
• Creamy Cannellini And Kale Stir Fry With Toasted Bread & Pine Nuts
• Roasted Herb & Lentil Salad
• Mediterranean Bean & Rice Salad
• Tabbouleh Chickpea Quinoa Salad
• Mediterranean Dense Bean Salad

Enjoy!

Let me know if you try this Turkish white bean salad recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Piyaz (Turkish White Bean Salad)

Yield: 2-3 servings Prep Time: 15 minutes Total Time: 15 minutes

Print

• Email

Rate

Sumac onions, chopped tomatoes, fresh parsley and white beans tossed in a simple lemony-oil dressing.

Ingredients

• 1 red onion, thinly sliced
• 2 teaspoon sumac
• 1 teaspoon sea salt, divided
• 3 medium tomatoes, diced
• 1 can butter beans, drained (15oz)
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil (45 ml)
• 1 tablespoon red wine vinegar (15 ml)
• 1 tablespoon fresh lemon juice (15ml)
• black pepper to taste
• 1 teaspoon alepo chili flakes (pul biber)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. In a large bowl add the sliced onions, sumac and 1/2 teaspoon salt. Use your hands to rub the sumac and salt into the onions for 30-60 seconds.
2. Add the tomato, beans, parsley and mix to the onions and mix together.
3. Add the lemon juice, vinegar, olive oil, and remaining 1/2 teaspoon salt. Toss again until everything is well combined.
4. Taste and season with more salt and black pepper as needed and serve.
5. Optional: Cover the bowl and set aside for about 20-30 minutes to marinate before serving.
6. Store leftovers in an airtight container in the fridge up to 3 days.

Notes

• In needed, you can replace the red wine vinegar with more lemon juice or swap it out for apple cider vinegar.
• I recommend you scoop out the seeds and gel-like insides of the tomato to reduce the excess water leaching into the salad.
• Instead of butter beans, use cannellini beans, chickepeas or great northern beans.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Salads Cuisine: Middle Eastern