Dense bean salads are having a moment, and this fasulye piyaz salad more than lives up to the hype. The classic Turkish white bean salad is hearty enough to stand on its own as a main dish, but it’s just as good alongside grilled meats like köfte or Adana kebab.
What is Piyaz?
Turkish white bean salad, or fasulye piyaz (pronounced pee-AHZ), is a simple yet flavorful dish made with tender white beans, sumac onions, vine-ripe tomatoes, and plenty of chopped parsley, all tossed in a vibrant lemon vinaigrette.
The word piyaz comes from the Persian word for “onion,” which makes sense considering onions are one of the main ingredients.
In Turkey, it’s typically served alongside grilled meats like köfte or kebabs, but it’s just as good piled onto warm pita or eaten straight from the bowl.
Key Ingredients
You only need a handful of simple ingredients to make this simple piyaz recipe. Here’s everything you need.
- White Beans: You can use canned or dried white beans to make piyaz. I prefer dried Cannellini beans for their creamy texture and flavor, but 15 ounces of canned beans are great when you want to reduce the preparation time. Just drain and rinse them well before including them.
- Onion: Thinly sliced red onion adds sharpness and crunch, balancing the creamy beans. You can swap in white onion or shallots if that’s what you have on hand.
- Sumac: Sumac gives the white bean salad its signature flavor. Massage the ground spice into the sliced onions to soften them and mellow their bite, while adding a tart, slightly fruity flavor.
- Garlic: Fresh garlic is a must here. One clove is all you need, but measure with your heart.
- Tomato: Use vine-ripe or Roma tomatoes.
- Dressing: A mix of high-quality extra virgin olive oil and fresh lemon juice (red wine vinegar or pomegranate molasses) ties everything together.
- Parsley: Finish with a generous handful of chopped fresh parsley. If you want to switch it up, try chopped mint or cilantro.
Additions and Substitutions
This Turkish bean salad is easy to customize using the ingredients you have on hand.
- Swap the beans. Replace Cannellini beans with navy beans, Northern beans, or butter beans. You can even use chickpeas and black-eyed peas.
- Experiment with mix-ins. Incorporate chopped green bell peppers, cucumbers, black olives, artichokes, peas, broad beans, cooked potato, or add a few hard-boiled eggs.
- Spice things up. Include a pinch of red pepper flakes, ground Aleppo pepper, or Urfa pepper flakes for even more flavor and a bit of heat.
- Use an Antalya-style tahini dressing. Mix the salad ingredients with a tahini-based dressing made with 2 tablespoons tahini paste, fresh lemon juice (or red wine vinegar), 1 garlic clove, and salt, then add warm water to adjust the consistency.
Preparing Dry Beans for Piyaz
You can use canned beans for this recipe, and I often do when I need something quick. However, if you want the best texture and flavor, preparing dried beans is worth the extra effort.
Start by rinsing the beans through a colander, then place them in a large bowl. Cover with plenty of water, at least 2 inches above the beans. Let them soak for 8–12 hours or overnight.
Drain the soaked beans and add them to a large saucepan or stockpot. Add enough fresh water to cover the beans by 1–2 inches.
Bring to a boil and skim off and discard any foam that rises to the surface. Reduce to a low simmer and cook for 1-2 hours, or until the beans are tender.
How to Make Piyaz
The full recipe with measurements is in the recipe card below.
Step 1: Thinly slice the onions and mix them with sumac in a large bowl. Massage for 2-3 minutes and set them aside.
Step 2: Drain cooked or canned beans and transfer them to a serving plate or bowl.
Step 3: Mix olive oil, lemon juice, minced garlic, salt, and pepper into the beans. Cover and let it sit at room temperature for 20 minutes.
Step 4: Before serving, drizzle olive oil over the top and garnish with sumac onions, sliced tomatoes, chopped parsley, and a sprinkle of sumac.
Expert Tips
- Prioritize fresh ingredients. For best results, I recommend using fresh veggies, high-quality extra-virgin olive oil, and dried white beans over canned beans.
- Prepare the onions beforehand. If you’re sensitive to raw onions, try soaking them in cold water for a few minutes. Afterward, drain them well in a colander, then massage sumac into the onion slices to soften and sweeten their sharpness.
If you enjoy piyaz, try more salad recipes from Jamil Ghar!
How to Serve Piyaz
One of the things I love most about piyaz salad is how versatile it is. Use the tangy side dish to brighten grilled meats, especially köfte (Turkish style meatballs), Adana kebab, and doner kebab.
It’s also a great addition to a mezze spread with warm pita or flatbreads and other small plates like butter bean hummus, baba ghanoush, marinated olives, sliced feta cheese, and dolmas.
Storage
Store leftover piyaz in an airtight container in the refrigerator for 3-4 days. If it thickens, stir in a little extra-virgin olive oil or fresh lemon juice before serving.
Repurpose the bean salad by using it in grain bowls, as a sandwich filling, or spoon it over salad greens for a light lunch.
Frequently Asked Questions
Can I make this salad ahead of time?
Piyaz somehow tastes even better the longer it sits, so it’s a perfect Mediterranean dish for weekly meal prep. Go ahead and prepare the salad up to 4 days before serving it. A heaping bowl of piyaz is ideal for backyard gatherings and potlucks, or a quick lunch.
More Recipes with Beans:
Piyaz
- 15 ounces dried white beans or 1 can (15 ounces) white beans
- ½ medium red onion, thinly sliced
- 2 teaspoons ground sumac
- 4 tablespoons extra-virgin olive oil
- lemon juice, one lemon
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon coarse black pepper
- ½ medium tomato
- ¼ cup parsley leaves, finely chopped
- Thinly slice the onions and mix them with sumac in a large bowl. Massage for 2-3 minutes and set them aside.
- Drain cooked or canned beans and transfer them to a serving plate or bowl.
- Mix olive oil, lemon juice, minced garlic, salt, and pepper into the beans. Cover and let it sit at room temperature for 20 minutes.
- Before serving, drizzle olive oil over the top and garnish with sumac onions, sliced tomatoes, chopped parsley, and a sprinkle of sumac.
- Start by rinsing the beans through a colander, then place them in a large bowl. Cover with plenty of water, at least 2 inches above the beans. Let them soak for 8–12 hours or overnight.
- Drain the soaked beans and add them to a large saucepan or stockpot. Add enough fresh water to cover the beans by 1–2 inches.
- Bring to a boil and skim off and discard any foam that rises to the surface. Reduce to a low simmer and cook for 1-2 hours, or until the beans are tender.
- Prioritize fresh ingredients. For best results, I recommend using fresh veggies, high-quality extra-virgin olive oil, and dried white beans over canned beans.
- Prepare the onions beforehand. If you’re sensitive to raw onions, try soaking them in cold water for a few minutes. Afterward, drain them well in a colander, then massage sumac into the onion slices to soften and sweeten their sharpness.