Piyaz (Turkish White Bean Salad)
Fasulye piyaz, or Turkish white bean salad, combines simple ingredients for a delicious side to serve alongside any main entree.
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
Expert 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 using them in the salad.
- 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 Serving | Calories: 170 kcal | Carbohydrates: 12 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Sodium: 199 mg | Potassium: 296 mg | Fiber: 3 g | Sugar: 1 g | Vitamin A: 297 IU | Vitamin C: 7 mg | Calcium: 47 mg | Iron: 2 mg
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