Piyaz - Turkish White Bean Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
136 kcal
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Cuisine
Turkish
Piyaz - Turkish White Bean Salad Recipe
Description
Piyaz - Turkish White Bean Salad combines tender white beans with thinly sliced red onions, juicy tomatoes, and fresh parsley. The dressing blends olive oil, apple cider vinegar, lemon juice, and minced garlic, creating a bright and tangy coating for the salad. A sprinkle of sumac adds a subtle tartness that enhances the overall flavor. The optional additions of black olives and sliced hard-boiled eggs add texture and richness. Preparing the salad with briefly soaked onions tames their raw bite, and chilling it before serving allows the ingredients to harmonize.
The salad offers a balance of creamy beans, crisp vegetables, and zesty dressing, making it suitable as a hearty salad or a side dish alongside grilled meats or fresh bread. Its combination of simple ingredients provides a refreshing contrast to rich or spicy dishes.
Soaking the onions is optional but recommended to ease their sharpness and aid digestion. The salad can be made in advance and kept refrigerated, with flavors improving over time. Leftovers should be stored airtight and consumed within three days. For a variation, adding tahini to the dressing creates the Antalya style piyaz.
Ingredients
For The Dressing:
- ¼ cup olive oil
- 4 tablespoons apple cider vinegar
- 1 garlic peeled and minced, clove
- 2 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Piyaz Salad:
- 1/2 red onion sliced thinly in half moon shape (1/2 cup, small
- 2 White beans Cannelini or Navy Beans would work - drained and rinsed, canned
- 2 tomato sliced ½ inch in half moon shape, medium sized
- ½ cup Italian parsley roughly chopped
- 1 tablespoon sumac
Optional:
- 3 tablespoons black olives pitted
- 2 egg sliced, hard boiled
Instructions
- To make the dressing: Place olive oil, apple cider vinegar, garlic clove, lemon juice, kosher salt, and black pepper in a bowl and whisk until fully incorporated. Set aside.
- Place sliced red onion in a bowl of water and let soak for 5 minutes, drain.*
- Assemble the salad: Place white beans, drained red onions, sliced tomatoes, and chopped parsley in a large bowl. Drizzle it with the dressing and sumac. Give it a gentle toss.
- Cover it with plastic wrap and let it sit in the fridge for 30 minutes before serving. This is an optional step but allows flavors to mingle and deliver a next level delicious salad.
- If preferred, garnish with black pitted olives and hard boiled eggs. Serve.
Notes
- Soaking red onions for a few minutes reduces their pungency and helps digestion but is optional if short on time.
- The salad tastes better after chilling for at least 30 minutes to let flavors meld; it can also be made a day ahead.
- Store leftovers in an airtight container in the refrigerator for up to three days, tasting and adjusting seasoning before serving.
- For a different version, add ¼ cup tahini to the dressing to mimic the Antalya piyaz style.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 588mg | 25% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 15mg | 17% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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