If you’re craving a salad that feels both hearty and refreshing, let me introduce you to a true Turkish classic: Piyaz – Turkish White Bean Salad with Onion and Sumac. This vibrant dish combines tender white beans with sharp red onion, fragrant parsley, and the tangy zing of sumac, all dressed in a simple lemon and olive oil dressing. It’s a perfect harmony of textures and flavors that can brighten any meal or shine as a satisfying light lunch on its own. Once you try this salad, you’ll see why it’s a beloved staple in Turkish households and kitchens worldwide.
Ingredients You’ll Need
To make the magic of Piyaz – Turkish White Bean Salad with Onion and Sumac, you only need a handful of ingredients, each bringing essential flavor and character. The beans provide creamy texture, the onions add a sharp bite, and sumac introduces a citrusy tang that sets this salad apart.
- White beans: Soaked and cooked until tender but still holding their shape to give a creamy base with a slight bite.
- Red onion: Sliced paper-thin and softened to bring a mild sharpness without overwhelming the salad.
- Parsley: Finely chopped for a fresh, herbaceous note that lifts the entire dish.
- Lemon juice: Adds bright acidity that balances the richness of the olive oil.
- Olive oil: Provides a smooth, fruity richness that ties all the salad ingredients together.
- Sumac: A tangy, lemony spice essential to authentic Turkish flavor and the soul of this salad.
- Salt: Enhances all the natural flavors and helps soften the onions when rubbed in.
- Black pepper: Adds a gently spicy warmth to finish the seasoning.
How to Make Piyaz – Turkish White Bean Salad with Onion and Sumac
Step 1: Prepare the Beans
Drain your cooked white beans thoroughly and set them aside to cool completely. The beans should be tender but still intact so they hold their shape and offer a pleasant bite in the salad.
Step 2: Soften the Onions
Slice the red onion very thinly, almost paper-thin. Then, rub the slices with salt and a squeeze of lemon juice. This step helps mellow the sharpness of the onions, making them deliciously tender and slightly pickled in flavor.
Step 3: Combine Beans and Onions
Place the cooled beans and softened onions into a wide bowl so you have plenty of space to mix everything gently. You want to be careful not to break the beans during this stage to keep the salad’s lovely texture intact.
Step 4: Add Dressing and Spices
Pour in olive oil and lemon juice, then sprinkle sumac and a good grinding of black pepper over the beans and onions. The sumac brings that signature lemony tartness that gives this salad its unique authentic flavor. Gently fold everything together to evenly coat the ingredients.
Step 5: Finish with Parsley
Just before serving, fold in finely chopped parsley. This fresh green herb adds brightness and a whisper of earthiness that perfectly complements the other flavors.
How to Serve Piyaz – Turkish White Bean Salad with Onion and Sumac
Garnishes
For a beautiful finish, consider garnishing your piyaz with a few whole cooked beans, lemon wedges, or a sprinkle more of sumac. A few sprigs of parsley also elevate the presentation, making the salad look as fresh as it tastes.
Side Dishes
This salad is a fantastic side to grilled meats, especially lamb or chicken kebabs, and it pairs beautifully with fresh pita bread or warm crusty loaves. It’s also terrific alongside mezze plates featuring hummus, baba ganoush, or roasted vegetables, adding a refreshing burst of flavor.
Creative Ways to Present
Want to impress your guests? Serve this piyaz layered in clear glass bowls alternating with slices of ripe tomatoes or cucumbers. Or try it as a topping on roasted eggplant or stuffed peppers to give traditional dishes an extra zing. It’s incredibly versatile and always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Leftover piyaz can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time as the lemon and sumac infuse the beans more fully, making it even tastier the next day.
Freezing
Because of the fresh herbs and lemon juice, freezing Piyaz – Turkish White Bean Salad with Onion and Sumac is not ideal—it can alter the texture of the beans and diminish the brightness of the salad. It’s best enjoyed fresh or refrigerated.
Reheating
This salad is meant to be enjoyed cold or at room temperature. If you prefer, you can let it come to room temperature before serving, but reheating is not recommended as it can soften the beans too much and dull the fresh flavors.
FAQs
Can I use canned white beans for this salad?
Absolutely! Just make sure to rinse them well to remove excess sodium and drain thoroughly. Using canned beans is a great shortcut without sacrificing flavor.
What is sumac and where can I find it?
Sumac is a tangy, crimson-colored spice popular in Middle Eastern cooking. It adds a lemony flavor that is essential for authentic piyaz. You can find it at specialty spice shops, Middle Eastern markets, or online.
Can I substitute parsley with another herb?
Parsley is traditional and provides a fresh, bright flavor, but you can experiment with cilantro or fresh mint if you want a different twist. Keep in mind that this will alter the classic profile of the salad.
Is this salad vegan and gluten-free?
Yes, Piyaz – Turkish White Bean Salad with Onion and Sumac is naturally vegan and gluten-free, making it a wonderful option for many dietary needs.
How tangy should the salad taste?
The salad should have a balanced brightness where the lemon juice and sumac lend a refreshing tang without overpowering the creaminess of the beans or the richness of the olive oil. Adjust these ingredients to your taste.
Final Thoughts
If you’re looking to add a dazzling burst of traditional Turkish flavor to your table, this Piyaz – Turkish White Bean Salad with Onion and Sumac is an absolute must-try. It’s simple, satisfying, and packed with fresh ingredients that come together like a harmonious melody. Trust me, once you make it, it will quickly become one of your go-to salads for every season. Give it a whirl—you won’t be disappointed!
PrintPiyaz – Turkish White Bean Salad with Onion and Sumac
PIYAZ is a traditional Turkish white bean salad characterized by tender cooked white beans combined with thinly sliced red onions softened in lemon juice and salt, fresh parsley, and seasoned with tart sumac, olive oil, lemon juice, salt, and black pepper. This simple, refreshing salad is perfect as a light side dish or a healthy snack, balancing acidity, richness, and herbal freshness without cooking beyond boiling the beans.
- Prep Time: 20 minutes (plus bean soaking time)
- Cook Time: 1 to 1.5 hours (bean cooking time)
- Total Time: 1 hour 20 minutes plus soaking overnight
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Beans
- 1 cup dried white beans (such as cannellini or great northern), soaked overnight and cooked until tender
Vegetables and Herbs
- 1 medium red onion, very thinly sliced
- ¼ cup fresh parsley, finely chopped
Seasonings and Dressing
- 2 tablespoons lemon juice, plus extra for soaking onions
- 1 teaspoon salt (plus extra for rubbing onions)
- 3 tablespoons olive oil
- 1 teaspoon sumac powder
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the beans: Rinse, soak the white beans overnight, then drain and cook them in boiling water until tender but still intact, about 1 to 1.5 hours. Drain and let cool completely.
- Prepare the onions: Thinly slice the red onion and place in a bowl. Rub the slices with salt and lemon juice to soften and mellow their sharpness. Set aside for 10-15 minutes.
- Combine beans and onions: In a large wide bowl, gently combine the cooled beans with the softened, sliced onions, being careful not to break the beans.
- Add dressing and seasoning: Drizzle olive oil and lemon juice over the beans and onions. Sprinkle in sumac, salt, and black pepper. Gently toss to distribute flavors evenly without mashing the beans.
- Add parsley and serve: Just before serving, fold in the finely chopped fresh parsley for a bright, herbal note. Adjust seasoning to taste and serve at room temperature or chilled.
Notes
- Ensure the beans are cooked to be tender but remain whole to maintain the salad’s texture.
- Sumac is essential for authentic tangy flavor; if unavailable, a small squeeze of fresh lemon or a dash of vinegar can substitute but alters the traditional taste.
- Balance lemon juice and olive oil carefully to avoid overpowering acidity or greasiness.
- This salad can be refrigerated for up to 2 days, but best consumed fresh for vibrant flavors.