Piyaz – 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
Scale
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.