Name: Turkish White Bean Salad (Piyaz) Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 1/2 red onion, thinly sliced; 2 tsp ground sumac; 1/2 tsp Aleppo chile flakes; 1/2 tsp salt; 1/2 tsp black pepper; 3 cups medium tomatoes, quartered; 1 cup flat leaf parsley, roughly chopped; 1 lemon (juiced); 1 tbsp olive oil; 15 oz cooked white beans, drained

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Introduction

Turkish White Bean Salad, known as Piyaz, is a refreshing and vibrant side dish packed with bold flavors. This salad combines tender white beans with tangy sumac-spiced onions and juicy tomatoes, making it a perfect accompaniment to grilled meats or a light vegetarian option.

A white bowl filled with a fresh bean salad showing three main layers: the bottom layer is white cannellini beans with a smooth, slightly shiny texture; the middle layer consists of chopped bright red tomatoes cut into small chunks; the top layer has thin, curly slices of purple-red onion mixed with chopped green parsley leaves, all lightly sprinkled with black pepper and tiny oil droplets giving a glossy look. The bowl is placed on a white marbled surface with a beige cloth and a white plate partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 red onion (thinly sliced)
2 tsp ground sumac
½ tsp Aleppo chile flakes
½ tsp salt
½ tsp black pepper
3 cups medium tomatoes (quartered)
1 cup flat leaf parsley (roughly chopped)
1 lemon
1 tbsp olive oil
15 oz cooked white beans (drained)

Instructions

Step 1: Transfer red onion slices to a medium bowl and toss with the sumac, Aleppo chile flakes, salt, and black pepper. Massage the spices into the onions with your hands to soften and set aside.
Step 2: Squeeze the seeds from the quartered tomatoes and roughly chop them. Add the tomatoes to the bowl with the onions along with the chopped parsley, lemon juice, olive oil, and drained white beans. Toss gently with a spoon to combine all ingredients evenly.
Step 3: Serve the salad chilled or at room temperature, paired perfectly with grilled meats, lahmacun, or topped with crumbled feta cheese for extra flavor.

Tips & Variations

For a creamier texture, add a spoonful of tahini or Greek yogurt before serving.
Substitute Aleppo chile flakes with a pinch of red pepper flakes if unavailable.
Use canned white beans if fresh cooked beans aren’t handy—just rinse and drain well.
Add chopped cucumbers or radishes for extra crunch and freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best flavor and texture, enjoy it within a day. If the salad thickens after sitting, toss gently with a little extra olive oil or lemon juice before serving.

How to Serve

A close-up view of a colorful salad showing mixed layers of white beans, bright red and orange chunks of bell peppers, and thinly sliced purple onion rings scattered throughout. Fresh green parsley leaves are mixed in, adding a bright and leafy texture. The ingredients are coated with a light dressing sprinkled with black pepper, giving a slightly shiny and seasoned look. The entire salad sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance to allow the flavors to meld. However, it’s best to add delicate ingredients like parsley just before serving to maintain freshness.

What can I serve with Turkish White Bean Salad?

Piyaz pairs wonderfully with grilled meats such as lamb or chicken, traditional Turkish flatbreads like lahmacun, or as part of a mezze platter alongside hummus and stuffed grape leaves.