Turkish White Bean Salad Recipe – Turkey Special
Turkish White Bean Salad made with white beans, onions, and a simple yet flavorful dressing of olive oil, vinegar, and lemon juice. This hearty and refreshing dish is often served as a side with grilled meats, kebabs, or fish, and is a staple in Turkish meze spreads. The beans provide a satisfying base, while the onions add a sharp bite, complemented by the tangy, aromatic dressing. Sometimes garnished with fresh parsley or hard-boiled eggs, Piyaz is a light, nutritious, and delicious salad that’s perfect for any occasion. Its balance of textures and flavors makes it a beloved part of Turkish cuisine, enjoyed year-round.
- Prep Time10 min
- Total Time10 min
Turkish White Bean Salad Ingredients:
- 2 cups cooked white beans (such as cannellini or navy beans) or 1 can of white beans, drained and rinsed
- 1 medium red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1-2 hard-boiled eggs (optional, for garnish)
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar or lemon juice (adjust to taste)
- 1 tsp ground cumin
- Salt and pepper, to taste
How to make Turkish White Bean Salad :
Prepare the Beans:If using canned beans, drain and rinse them well. If cooking fresh beans, boil them until tender and drain thoroughly. Let the beans cool slightly.
Slice the Onion: Thinly slice the red onion. To mellow its sharpness, you can soak the onion slices in cold water for 10-15 minutes and then drain.
Make the Dressing:In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), ground cumin, salt, and pepper. Taste and adjust the seasoning, adding more vinegar or lemon juice for tanginess if needed.
Assemble the Salad:In a large bowl, combine the cooked beans, onion slices, and fresh parsley. Pour the dressing over the salad and toss gently to combine.
Garnish: Optionally, garnish the Piyaz with sliced hard-boiled eggs for added richness and color.
Serve:Serve immediately as a side dish or let it chill in the fridge for 30 minutes to let the flavors meld together.
Recipe Notes:
Beans:White beans (such as cannellini, navy beans, or great northern beans) are traditionally used for this salad. If using canned beans, look for those without added salt for a cleaner taste.
Onions:Red onions are typically used for their milder flavor, but you can also use yellow onions. If you prefer a less sharp flavor, soak the onion slices in water as mentioned.
Garnishes:Adding hard-boiled eggs is optional, but it’s a popular garnish for extra protein and richness. Fresh parsley adds brightness and color to the salad.
Serving Suggestions:Piyaz is often served as a side dish with grilled meats, kebabs, or fish. It also pairs wonderfully with rice dishes or as part of a meze spread.
Make-Ahead:This salad can be made in advance and stored in the fridge for up to 2 days. The flavors improve as they marinate.
