Turkish White Bean Salad (Piyaz)

A classic Turkish mezze - creamy white beans with fresh vegetables and herbs in a tangy dressing

 

Ingredients

Main Ingredients

• 2 cups dried white beans (cannellini or navy beans), or 4 cups cooked beans
• 1 large red onion, thinly sliced
• 3-4 medium tomatoes, cut into wedges
• 2 hard-boiled eggs, peeled and quartered
• 1/2 cup fresh parsley, roughly chopped
• 2 tablespoons fresh dill, chopped
• 1/4 cup black olives (optional)

For the Dressing

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon sumac (optional but traditional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, minced (optional)

For Garnish

• Additional hard-boiled egg slices
• Fresh parsley sprigs
• Lemon wedges
• A sprinkle of sumac

Instructions

Preparing the Beans

1. If using dried beans: Soak beans overnight in plenty of water. Drain and rinse.
2. Cook the beans: Place soaked beans in a large pot with fresh water (water should cover beans by 2 inches). Bring to a boil, then reduce heat and simmer for 1-1.5 hours until tender but not mushy. Add salt in the last 15 minutes of cooking.
3. Drain and cool: Drain the cooked beans and let them cool to room temperature.

Preparing the Vegetables

1. Tame the onion: Place sliced red onion in a bowl of ice water for 15-20 minutes to reduce sharpness. Drain and pat dry.
2. Prepare tomatoes: Cut tomatoes into wedges, removing excess seeds if desired.
3. Hard-boil eggs: If not already done, boil eggs for 10 minutes, then cool in ice water before peeling and quartering.

Making the Dressing

1. Whisk dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, sumac, salt, pepper, and minced garlic until well combined.

Assembling the Salad

1. Combine beans and vegetables: In a large serving bowl, gently combine the cooled white beans, drained red onion, and tomato wedges.
2. Add dressing: Pour the dressing over the bean mixture and toss gently to coat evenly.
3. Add herbs: Fold in the chopped parsley and dill.
4. Let it rest: Allow the salad to sit for at least 30 minutes at room temperature for flavors to meld.

Final Assembly and Serving

1. Arrange for serving: Transfer to a serving platter or individual plates.
2. Add eggs: Arrange hard-boiled egg quarters around and on top of the salad.
3. Garnish: Sprinkle with additional sumac, add black olives if using, and garnish with fresh parsley sprigs and lemon wedges.

Serving Suggestions

• Serve as part of a Turkish mezze spread
• Perfect alongside grilled meats or fish
• Enjoy as a light lunch with crusty bread
• Great for picnics and potluck dinners
• Pairs wonderfully with Turkish tea or ayran (yogurt drink)

Variations

Antalya Style Piyaz

• Add 1 cup cooked rice to make it more substantial
• Include diced cucumbers for extra crunch

With Tahini Dressing

• Replace part of olive oil with 2 tablespoons tahini
• Add extra lemon juice to balance

Protein-Rich Version

• Add crumbled Turkish white cheese (beyaz peynir) or feta
• Include sliced boiled potatoes

Tips for Perfect Piyaz

• Bean texture: Beans should be tender but still hold their shape
• Onion prep: Don't skip the ice water step - it makes onions milder
• Resting time: The salad tastes better after sitting for at least 30 minutes
• Quality olive oil: Use good extra virgin olive oil for best flavor
• Sumac: This adds authentic Turkish flavor and beautiful color
• Serving temperature: Best served at room temperature, not cold

Make-Ahead Tips

• Cook beans up to 2 days in advance
• Assemble salad (except eggs) up to 4 hours ahead
• Add eggs just before serving to keep them looking fresh
• Store covered in refrigerator, bring to room temperature before serving

Storage

• Keeps well in refrigerator for 2-3 days
• Flavors actually improve overnight
• Add fresh herbs before serving if storing overnight
• Best consumed within 3 days

Serves 6-8 as a side dish or 4 as a light main course

Note: This recipe is naturally halal and vegetarian-friendly. It's also very nutritious, packed with plant-based protein, fiber, and fresh vegetables.