Turkish Piyaz- White Bean Salad

Piyaz is a classic Turkish bean salad. It's refreshing and zesty and is the perfect side dish to most any Turkish meal. It also only takes about 10 minutes to make!

5 from 1 vote

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Course: Meze, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkey

Prep Time: 10

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Medium bowl
Small bowl
Colander
Whisk

Ingredients

Dressing

¼ cup Extra-virgin olive oil
4 tbsp Apple cider vinegar
1 clove Garlic, minced
1 tsp Kosher salt
2 tbsp Lemon juice
½ tsp Black pepper

Piyaz Salad

½ medium Red onion, sliced into thin half moons
2 cans Navy beans, drained and rinsed (Sub: cannellini beans)
2 medium Tomatoes, sliced in ½-inch half moon shapes
½ cup Flat leaf parsley, chopped
1 tbsp Sumac
2 large Hard boiled eggs, quatered
⅓ cup Black pitted olives (optional)

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Instructions

Prep- - Soak sliced onion in a bowl of water for 5 minutes then drain. This tames their strong flavor. No time, no worry, this step can be skipped.
Make Dressing - Place all the ingredient in a bowl. Whisk to combine. If a softer flavor is desired, add ¼ cup of tahini.
Assemble Piyaz - Place everything but the olives and hard boiled eggs in a serving bowl. Drizzle it with dressing and toss gently. Cover bowl with plastic wrap and refrigerate anywhere from 30 minutes to a day in advance to let flavors meld.
Serve - Garnish with hard boiled egg quarters and olives, if desired.

Notes

Leftovers make be refrigerated for 3 days in an airtight container.

Nutrition