Piyaz (Turkish White Bean Salad)
Why this recipe works
- Bright, balanced dressing: Lemon juice and red wine vinegar cut through the richness of the olive oil and beans, keeping the salad fresh rather than heavy.
- Fast no-cook method: Using cooked and drained beans means the salad comes together quickly with only chopping, whisking and gentle tossing.
- Good at room temperature: The flavours settle as the salad stands, making it practical for lunches, mezze-style spreads or a make-ahead side.
Get the most out of this recipe
Timing notes
- Let it stand briefly: A short rest after dressing softens the onion slightly and helps the beans absorb the lemony vinaigrette.
- Serve at room temperature: The salad tastes brighter when it is not fridge-cold; let it sit out briefly before serving if made ahead.
Ingredient notes
- Choose tender beans: Cannellini beans work well because they are creamy but hold their shape when tossed. Avoid beans that are mushy or split.
- Use sumac for tang: Sumac brings a dry, citrus-like sharpness that suits the beans and onion without making the salad taste overly sour.
- Taste before serving: Beans absorb acidity as they sit, so a little extra lemon juice can revive the salad just before serving.
Authenticity notes
- Turkish bean salad style: This version follows the familiar Turkish piyaz profile of white beans, onion, herbs and a sharp olive oil dressing.
- Regional variations: Some versions of piyaz include additions such as boiled egg or a tahini-based dressing, but this recipe keeps to a lighter lemon and vinegar style.
- Common pairing: Piyaz is often served alongside grilled meats or as part of a mezze-style table, but it also works as a filling lunch salad.
Make-ahead tips
- Make ahead: The salad can be prepared in advance and stored in the fridge, where the beans continue to take on flavour.
- Bring back to room temperature: Do not serve it straight from the fridge if possible; let it lose its chill, toss well and refresh with lemon if needed.
Equipment you'll need
Ingredients
Instructions
- Tip the cannellini beans into a mixing bowl. Thinly slice the red onion, halve the tomatoes, and roughly chop the parsley, then add them to the bowl.
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, red wine vinegar, sumac, fine sea salt, and black pepper. Taste and adjust with a little more lemon juice or salt if needed.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Leave for 5 minutes so the onion softens slightly, then serve at room temperature.
Recipe notes
Tips
- For a milder onion flavour, soak the sliced red onion in cold water for 5 minutes, then drain well before adding to the salad.
- Letting the salad stand for 10 minutes before serving helps the beans absorb the dressing and makes the flavour more rounded.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly softer acidity.
- Replace fresh flat-leaf parsley with fresh mint for a different, but still classic, herb note.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Bring back to room temperature for 15 minutes and toss well before serving; add a small squeeze of lemon if it tastes muted.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Turkish
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