Description
Piyaz is an incredible and refreshing Turkish white bean salad that combines tender beans with fresh vegetables and a tangy, spiced dressing. This easy no-cook salad is perfect as a light meal or a side dish, featuring a delightful balance of flavors with the addition of sumac and cumin, and optionally garnished with hard-boiled egg and olives for extra richness.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked white beans (cannellini or navy beans)
- 1 small red onion, thinly sliced
- 1 medium tomato, diced
- ¼ cup chopped fresh parsley
- 1 hard-boiled egg, sliced (optional for garnish)
- 6–8 black olives (optional)
Dressing
- 2 tablespoons olive oil
- 1½ tablespoons red wine vinegar or lemon juice
- 1 teaspoon sumac (optional)
- ½ teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Salad Base: In a large bowl, combine the cooked white beans, thinly sliced red onion, diced tomato, and chopped fresh parsley. Mix gently to distribute the ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, sumac (if using), ground cumin, salt, and black pepper until well combined to form a flavorful dressing.
- Toss the Salad: Pour the prepared dressing over the bean and vegetable mixture. Toss gently to coat the salad evenly, taking care not to mash the beans to keep their shape intact.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt, pepper, or vinegar if needed to balance the flavors perfectly.
- Garnish and Serve: Transfer the salad to a serving dish. Garnish with sliced hard-boiled egg and black olives if desired. Serve the piyaz chilled or at room temperature for best flavor.
Notes
- Soak the sliced red onion in cold water for 10 minutes prior to using to mellow its sharpness.
- For extra richness, drizzle additional olive oil over the salad just before serving.
- This salad pairs wonderfully with grilled meats, pita bread, or can be enjoyed alone as a wholesome light meal.
