Piyaz - Turkish White Bean Salad Recipe
Piyaz, a refreshing, creamy and zesty Turkish white bean salad that is the perfect side dish when you want to impress. It comes together in 10 minutes and can be made in advance.
Servings: 4 servings
Ingredients
For The Dressing:
- ¼ cup olive oil
- 4 tablespoons apple cider vinegar
- 1 garlic clove peeled and minced
- 2 tablespoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Piyaz Salad:
- 1/2 small red onion sliced thinly in half moon shape (1/2 cup)
- 2 cans white bean Cannelini or Navy Beans would work - drained and rinsed
- 2 medium sized tomatoes sliced ½ inch in half moon shape
- ½ cup Italian Parsley roughly chopped
- 1 tablespoon sumac
Optional:
- 3 tablespoons Black pitted olives
- 2 hard boiled eggs sliced
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.
Video
Notes
- Soaking red onions is an optional step. If you don’t have time, simply use sliced onions. I find that soaking them for a few minutes helps with digestion and tames their strong flavor.
- Antalya Piyaz made with tahini: If you have ever been to the Antalya province of Turkey, you may have had their version of this piyaz recipe made with tahini. If you want to give that version a try, add in a quarter cup of tahini (sesame paste) into the dressing and follow the rest of the recipe exactly written.
- Make Ahead: Most people include this navy bean salad recipe as a part of their meal prep because it gets better as it sits. You can make the whole recipe a day in advance and serve it on the next day.
- Storage: Store leftovers in an airtight container upto 3 days in the fridge. You might have to taste the seasoning and add it if necessary.
- The calorie values listed here do not include the optional toppings.
Nutrition
Calories: 136kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 588mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg
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