Turkish White Bean Salad with Tomatoes and Parsley (Piyaz)
This Turkish White Bean Salad, known as Piyaz, is a refreshing blend of creamy beans, juicy tomatoes, sharp onions, and vibrant parsley, all brought together with a tangy lemon and olive oil dressing. Perfect as a light lunch or a flavorful side dish.
Equipment
- Large mixing bowl
- Small whisk or fork
- Cutting board
- Knife
Ingredients
- 1 can white beans 15 ounces / 425 grams, drained and rinsed
- 2 medium tomatoes about 10 ounces / 300 grams, diced
- 1 medium red onion about 5 ounces / 150 grams, thinly sliced
- 1 cup parsley 60 grams, finely chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1 tsp sumac optional, for garnish
- 1 hard-boiled egg sliced, optional, for garnish
Instructions
- Begin by preparing the vegetables. Drain and rinse the canned white beans and place them in a large mixing bowl.
- Dice the tomatoes into small, bite-sized pieces and thinly slice the red onion. Add both to the bowl with the beans.
- Finely chop the parsley, ensuring to discard any thick stems. Add the chopped parsley to the mixing bowl with the other ingredients.
- In a small bowl, whisk together the olive oil, lemon juice, sea salt, and black pepper until well combined to create the dressing.
- Pour the dressing over the bean and vegetable mixture. Gently toss everything together, ensuring that the dressing coats all ingredients evenly.
- If you're using sumac, sprinkle it over the salad for an added zest, and if desired, garnish with slices of hard-boiled egg.
- Allow the salad to sit for about 10 minutes before serving to let the flavors meld together. Serve as a refreshing mezze or a light lunch.
Notes
For best flavor, use high-quality olive oil and fresh lemon juice.
The salad can be refrigerated for up to 2 days, but it's best enjoyed fresh.
If you prefer, you can use dry white beans. Simply soak overnight and boil until tender before using them in the recipe.