Published: · Modified: by Shadi HasanzadeNemati · This post may contain affiliate links .
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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.
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
- White Bean Salad Ingredients
- Instructions
- Serving suggestions
- Frequently asked questions
- More salad recipes
- Step-by-Step Recipe
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.
Instructions
- 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.
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.
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!
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Step-by-Step Recipe
Turkish White Bean Salad
Shadi HasanzadeNemati
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.
4.82 from 32 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad, Side Dish
Cuisine Mediterranean, Turkish
Servings 4 serrvings
Calories 171 kcal
Ingredients
- 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
Instructions
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.
Video
Notes
- 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.
Nutrition
Calories: 171kcalCarbohydrates: 24gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 543mgPotassium: 286mgFiber: 8gSugar: 3gVitamin A: 1850IUVitamin C: 44mgCalcium: 103mgIron: 4mg
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Reader Interactions
Comments
Oleg
I use as appetizer. Very refreshing and tasty. Thank you for this recipe.Reply
Holley
This is such an easy side dish to make! Super flavorful and always a hit!Reply
Suja md
This looks amazing and such a treat! Thank you!
Reply
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