Turkish White Bean Salad (Piyaz)
Piyaz Say it: pee-YAHZ
Piyaz is a Turkish white bean salad found from home tables to meze spreads, and it is especially associated with Antalya. Tender white beans are tossed with red onion, ripe tomato and parsley, then dressed with a lemony tahini sauce sharpened by vinegar and sumac. The result is creamy, fresh and tangy, with a nutty sesame depth. It is served as a cooling side or a light dish in its own right, often alongside grilled meats or bread.
Turkish White Bean Salad (Piyaz)
Piyaz
Pronounced pee-YAHZ
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the salad
For the tahini dressing
Method
Put the dried beans in a large bowl, cover with plenty of cold water and leave to soak overnight. Drain and rinse well.
Transfer the beans to a pot with 6 cups (1.5 L) water. Bring to a boil, skim off any foam, then reduce the heat and simmer for 45–60 minutes, until the beans are tender but still hold their shape. Drain and spread on a tray to cool.
While the beans cook, halve the red onion and slice it as thinly as possible. Soak the slices in a bowl of cold water with 1 tbsp (15 ml) of the vinegar for 10 minutes, then drain and pat dry.
Dice the tomatoes and chop the parsley.
In a small bowl, whisk the tahini, lemon juice, remaining 1 tbsp (15 ml) vinegar, olive oil, sumac, salt and pepper. The mixture will seize at first; whisk in 2–3 tbsp (30–45 ml) cold water, a little at a time, until it is smooth and pourable.
In a large bowl, combine the cooled beans, onion, tomatoes and parsley. Pour over half the tahini dressing and toss gently until everything is coated.
Let the salad sit for 10 minutes so the flavors meld, then taste and adjust the salt and pepper. Transfer to a serving platter.
Drizzle with the remaining dressing and sprinkle with a pinch of sumac. Serve at room temperature.
Regional variant: Vinegar Piyaz (Sirkeli Piyaz)
For the vinegar-dressed version common across Turkey, omit the tahini. Whisk 3 tbsp (45 ml) olive oil with 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tsp ground sumac, salt and pepper, then toss with the beans, onion, tomato and parsley. Some cooks add quartered hard-boiled eggs and black olives.
Cook's notes
- Do not overcook the beans; they should be creamy inside but still intact.
- Soaking the onion in vinegar water softens its bite without losing its freshness.
- If the tahini dressing becomes too thick, whisk in cold water a spoonful at a time.
Serve with
Grilled meatballs, kofta or roasted vegetables; ayran or Turkish tea.
Make ahead and storage
Cook the beans and make the dressing up to 2 days ahead; refrigerate in separate containers. Add the tomato and parsley just before serving.
