5 from 18 votes
Piyaz - Turkish White Bean Salad Recipe
Piyaz is a Turkish salad featuring white beans, red onions, tomatoes, and parsley dressed in a tangy mixture of olive oil, apple cider vinegar, lemon juice, and garlic. The salad is lightly seasoned with sumac and optionally garnished with black olives and hard-boiled eggs. The soaking of red onions softens their sharpness, balancing the bright, acidic flavors. Refrigerating before serving helps flavors meld, making it a refreshing and wholesome side dish or light meal.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
servings
Calories:
136 kcal
Cuisine:
Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 136
% 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.