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Piyaz (Turkish White Bean Salad)

PiyazFasulye Piyaz, combines simple ingredients for a perfect side to serve alongside any main dish. Prepare the salad ahead of time, and easily adjust it to your taste. Serve piyaz as a healthy main course or side dish. You can also include it in a meze platter with other small plates like Skhug, Butter Bean Hummus, köfte, and çoban salatasi. Plus, it’s vegan and gluten-free!

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WHAT IS PIYAZ?

Piyaz, pronounced ‘pee-ahz,’ is a Turkish salad recipe made with white beans, onions, tomatoes, parsley, and a simple lemon vinaigrette. The salad is popular in Turkish restaurants and often paired with köfte and other grilled meats.

WHAT YOU NEED TO MAKE THIS RECIPE

An image of all the ingredients needed to make piyaz.
  • White Beans: The main ingredient for piyaz is white beans, either dried or canned. I prefer dried cannellini beans but if you only have canned beans, use those. And since they’re cooked, all you need to do is drain and rinse the beans before building the salad. Navy, Northern, or butter beans work as a replacement. Other variations also include chickpeas or black-eyed peas.
  • Olive Oil: Since it’s central to the dish, use quality olive oil.
  •  Lemon Juice: Lemon juice brightens the salad, but use red wine vinegar if you prefer something sweeter.
  • Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- measure with your heart.
  • Onion: I prefer red onion because the strong flavor compliments the salad. You can also replace red onions with shallots or white onions.
  • Parsley: Garnish with parsley, or replace it with mint or cilantro, depending on your preference.
  • Sumac: Massage sumac into the onions like you would prepare Sumac Onions. Ground-up sumac berries are tart and sweet and provide bright color and flavor. Sumac is a popular Middle Eastern spice found online and in health stores. However, I recommend visiting local Middle Eastern stores to explore; if you don’t have any, use sweet paprika use extra lemon juice.

VARIATIONS AND SUBSTITUTIONS

  • Add tahini and make Antalya piyazi. 
  • You can include Instant Pot Hard Boiled Eggs, green peppers, red pepper flakes, and black olives in the mixture.

HOW TO MAKE PIYAZ 

The full recipe with measurements is in the recipe card below.

If using dry beans, rinse and soak them in water overnight.

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Drain the white beans and place them into a stockpot. Fill the pot with water until it covers the beans. Bring to a boil over medium heat, then cook for 5 minutes.

Skim the water and discard any foam from the top. Reduce the heat and simmer for 30-45 minutes until the beans soften.

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Drain the beans and add them to a serving bowl. Toss them with three tablespoons of olive oil, lemon juice, garlic, salt, and pepper. Cover and set them aside for 20 minutes, allowing the flavors to combine.

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Drizzle with two tablespoons of olive oil and garnish with red onion, tomato, parsley, and a sprinkle of sumac to serve.

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PREPARATION TIPS

  • For best results, use quality olive oil and prioritize fresh, dried white beans over canned ones.
  • If you’re concerned about the sharpness of onions, I recommend massaging sumac into them before adding them to the salad.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of these Salad favorites!  

SERVING SUGGESTIONS 

  • Köfte
  • Doner Kebabs
  • Stuffed Eggplants
  • Crusty Bread

WHAT TO DO WITH THE LEFTOVERS 

  • TO STORE – Add the leftovers to an airtight container; they will keep for 3-5 days. I don’t recommend freezing the salad.

FREQUENTLY ASKED QUESTIONS 

Can I make this salad ahead of time?

For best results, prepare the salad up to 5 days before serving it, and the longer it sits, the more the ingredients have a chance to combine- it’s delicious!

Where is piyaz salad from?

Piyaz is a white bean salad from Turkey, but it’s a central dish in other countries, each with its own variation.

YOU SHOULD ALSO TRY: 

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Piyaz in a serving dish.

Piyaz (Turkish White Bean Salad)

Tressa Jamil
Piyaz, or Turkish white bean salad, combines simple ingredients for a perfect side to serve alongside any main dish.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Soaking Time 12 hrs
Total Time 13 hrs 30 mins
Course Appetizer, Lunch, Salad, Side Dish
Cuisine Turkish
Servings 6 People
Calories 183 kcal

Ingredients
  

  • 9 ounces white beans, dried
  • 5 tablespoons olive oil, divided
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ medium red onion, thinly sliced
  • ½ medium tomato, vine-ripe
  • ¼ cup parsley, flat-leaf, chopped
  • sprinkle sumac

Instructions
 

  • If using dry beans, rinse and soak them in water overnight.
  • Drain the white beans and place them into a stockpot. Fill the pot with water until it covers the beans. Bring to a boil over medium heat, then cook for 5 minutes.
  • Skim the water and discard any foam from the top. Reduce the heat and simmer for 30-45 minutes until the beans soften.
  • Drain the beans and add them to a serving bowl. Toss them with three tablespoons of olive oil, lemon juice, garlic, salt, and pepper. Cover and set them aside for 20 minutes, allowing the flavors to combine.
  • Drizzle with two tablespoons of olive oil and garnish with red onion, tomato, parsley, and a sprinkle of sumac to serve.

Notes

Preparation Tips:
  • For best results, use quality olive oil and prioritize fresh, dried white beans over canned ones.
  • If you’re concerned about the sharpness of onions, I recommend massaging sumac into them before adding them to the salad.
  •  
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 ServingCalories: 183kcalCarbohydrates: 30gProtein: 9gFat: 12gSodium: 202mgFiber: 8gSugar: 5g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
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