Piyaz: Turkish White Bean Salad
Legume salads, featuring ingredients like white beans, kidney beans, chickpeas, broad beans, and black-eyed peas, are essential for anyone looking to familiarize themselves with Turkish salads.
Ingredients · Servings 1
- 1 ½ cups cooked white beans ((or canned white beans))
- 1 large tomato (diced)
- ½ large onion
- 8-10 sprigs of parsley (roughly chopped)
- 3 tbsp olive oil
- ½ lemon juice (freshly squeezed)
- 1 tbsp apple cider vinegar
- 1 tsp sumac
- 1 tsp salt
- 1/4 cup tahini ((optional))
- 1 hard-boiled egg
- parsley (roughly chopped)
Method · 10 min
- Thinly slice the onion, sprinkle it with salt, then rub it between your hands to soften it. Transfer to a mixing bowl.
- Add the tomato, onion, parsley and beans to the onion in the mixing in bowl.
- Add the olive oil, lemon juice, vinegar, sumac, and salt. Toss well until combined.
- Transfer to a serving bowl. Garnish with slices of hard-boiled egg and roughly chopped parsley.
When seasoned with olive oil and vinegar, combined with thinly sliced red onion and finely chopped parsley, this Turkish white bean salad, known as piyaz, offers immense satisfaction. Add slices of boiled egg to boost the protein content, transforming it into a hearty main meal.
Here are a few more tips for the best piyaz recipe:
- You can use canned beans if you prefer not to cook them from scratch.
- Rubbing the salt into the onion slices by hand ensures a more pleasant-tasting salad.
- Adding large chunks of diced tomato enhances the salad’s texture and juiciness. For the best flavor and texture, use firm, ripe tomatoes.
- Gently toss the salad ingredients until they are evenly coated with the dressing. Be careful not to overmix to prevent the beans from breaking apart and to preserve the salad’s texture.
- Feel free to customize the salad by adding ingredients like olives, peppers, or tahini for extra flavor.
