If you are looking to whip up a refreshing, vibrant, and utterly satisfying salad without spending a lot of time in the kitchen, the 10-Minute Turkish White Bean Salad (Piyaz) Recipe is your new best friend. Bursting with bright lemony tang, the earthy richness of cannellini beans, and that unmistakable zing of sumac, this salad manages to be both hearty and light. It’s a beautiful harmony of textures and flavors that makes it not only an excellent side dish but even a standalone meal that you’ll find yourself craving again and again.
Ingredients You’ll Need
This recipe relies on a handful of simple but carefully chosen ingredients that each play an essential role in delivering the authentic taste and texture of Turkish Piyaz. From the punchy acidity of red wine vinegar to the fresh brightness of parsley, every element contributes to a salad that’s both colorful and flavorful.
- 1 small red onion (halved and thinly sliced): Adds a sharp bite that mellows beautifully when soaked in lemon and vinegar.
- 2 garlic cloves (minced): Brings a subtle depth of flavor that complements the beans perfectly.
- 5 tablespoons red wine vinegar: Provides a tangy base that helps soften and season the onions and garlic.
- Juice of 1 large lemon: Infuses brightness and lifts the entire salad with citrus freshness.
- Kosher salt and black pepper: Essential for seasoning and enhancing all the other ingredients.
- 2 teaspoons sumac (more for later): A beautifully tart, slightly fruity spice that’s classic in Turkish cuisine.
- ¼ cup extra virgin olive oil: Adds a luscious richness and ties the salad elements together.
- 1 15-ounce can cannellini beans (drained and rinsed): Creamy and filling, these beans form the hearty base of the salad.
- 3 Roma tomatoes (cut into wedges): Juicy, vibrant, and fresh, they provide sweetness and color.
- ½ cup packed chopped fresh parsley: Brings a fresh, herbal note and brightens the entire dish.
How to Make 10-Minute Turkish White Bean Salad (Piyaz) Recipe
Step 1: Soak the Onions and Garlic
Start by placing the thinly sliced red onions and minced garlic in a large bowl. Pour in the red wine vinegar and fresh lemon juice, then toss everything together. Let this mixture sit for about 10 minutes. This quick soaking process softens the harshness of the onions and garlic and lets the citrus flavors work their magic, making the salad more balanced and enjoyable.
Step 2: Add the Salad Ingredients
Next, add the drained cannellini beans, juicy Roma tomato wedges, and chopped fresh parsley to the bowl. Sprinkle in the sumac, kosher salt, and freshly ground black pepper. Each of these elements adds its own dimension—earthiness, tartness, and seasoning—to elevate the salad beyond ordinary bean salad territory.
Step 3: Dress and Toss
Drizzle the quality extra virgin olive oil over the salad ingredients, then gently toss everything together until all the flavors are nicely mingled. At this point, don’t be shy about tasting and adjusting the seasoning. A little extra kosher salt or sumac can make the flavors pop even more. Your 10-Minute Turkish White Bean Salad (Piyaz) Recipe is now ready to enjoy.
How to Serve 10-Minute Turkish White Bean Salad (Piyaz) Recipe
Garnishes
This salad looks stunning and tastes even better when finished with a few thoughtful garnishes. A sprinkle of extra sumac on top adds a lovely red hue and a refreshing tang. You could also scatter some toasted pine nuts or sliced black olives for a crunchy, salty contrast. A few fresh parsley leaves on top always brighten the presentation right before serving.
Side Dishes
10-Minute Turkish White Bean Salad (Piyaz) Recipe pairs wonderfully with grilled meats and fish, making it a perfect accompaniment to a summer barbecue or a Mediterranean feast. It’s equally delightful alongside warm pita bread or served as part of a mezze spread with dishes like hummus, baba ganoush, or stuffed grape leaves.
Creative Ways to Present
If you want to jazz things up for a special occasion, serve the salad in small individual bowls or hollowed-out tomatoes or cucumbers for an appealing look. Layering it over a bed of mixed greens or arugula adds a nice peppery bite and a playful texture contrast. This dish’s gorgeous colors make it a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Leftover 10-Minute Turkish White Bean Salad (Piyaz) Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, although fresh herbs and tomatoes might soften slightly. Giving it a gentle toss before serving freshens it right up.
Freezing
This salad is best enjoyed fresh. Freezing is not recommended because the tomatoes and fresh parsley will lose their texture and become watery upon thawing, detracting from the salad’s charm and appeal.
Reheating
There’s no need to reheat this salad; it’s meant to be enjoyed chilled or at room temperature. If coming straight from the refrigerator, let it sit out for 10–15 minutes to bring out the flavors more fully before serving.
FAQs
Can I use different beans for this recipe?
Absolutely! While cannellini beans are traditional and provide a creamy texture, you can substitute navy beans, great northern beans, or even chickpeas depending on what you have on hand. Just ensure they’re well rinsed and drained.
What if I don’t have sumac?
Sumac gives that characteristic lemony tang to Piyaz, but if you don’t have any on hand, a small squeeze of extra lemon juice or a dash of mild red pepper flakes can provide some brightness, though the flavor won’t be quite the same.
Is this salad vegan and gluten-free?
Yes, the 10-Minute Turkish White Bean Salad (Piyaz) Recipe is naturally vegan and gluten-free. It relies entirely on fresh vegetables, beans, and simple seasonings without any animal products or gluten-containing ingredients.
Can I prepare this salad ahead for a party?
Definitely! Preparing it an hour or so ahead is ideal, letting the flavors meld. Just add fresh herbs like parsley just before serving to keep their color and crunch intact.
How spicy is this salad?
This salad focuses on tangy, fresh flavors and isn’t spicy at all by nature. However, if you like a little heat, you can sprinkle in some crushed red pepper flakes or add chopped fresh chili peppers to the mix.
Final Thoughts
The 10-Minute Turkish White Bean Salad (Piyaz) Recipe is a fantastic example of how a few simple ingredients can come together to create something truly spectacular. Its freshness, bright acidity, and satisfying textures make it a versatile dish you’ll want to make time and again. I encourage you to try it soon—your taste buds will thank you for introducing such a lively, wholesome salad to your table!
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10-Minute Turkish White Bean Salad (Piyaz) Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Turkish
- Diet: Vegetarian
Description
This vibrant and refreshing Turkish White Bean Salad, also known as Piyaz, is a quick and easy dish that combines tender cannellini beans with fresh tomatoes, red onion, garlic, and a zesty dressing featuring red wine vinegar, lemon juice, and sumac. It’s perfect as a light lunch or a flavorful side dish, ready in just 10 minutes with no cooking required.
Ingredients
Salad Ingredients
- 1 small red onion, halved and thinly sliced
- 2 garlic cloves, minced
- 5 tablespoons red wine vinegar
- Juice of 1 large lemon
- Kosher salt and black pepper, to taste
- 2 teaspoons sumac, plus more for garnish
- ¼ cup extra virgin olive oil
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 3 Roma tomatoes, cut into wedges
- ½ cup packed chopped fresh parsley
Instructions
- Marinate the onions and garlic: In a large bowl, combine the thinly sliced red onion, minced garlic, red wine vinegar, and lemon juice. Toss everything together and let it sit for about 10 minutes. This citrus bath helps mellow out the sharpness of the onions and garlic.
- Add the remaining ingredients: To the bowl, add the drained cannellini beans, Roma tomato wedges, chopped fresh parsley, 2 teaspoons sumac, kosher salt, and black pepper. Drizzle with extra virgin olive oil and gently toss to combine all the flavors.
- Adjust and serve: Taste the salad and adjust the seasoning as needed, often adding a bit more kosher salt and sumac to enhance the flavor. Serve immediately or chilled.
Notes
- You can prepare this salad a few hours in advance to allow flavors to meld even more.
- Sumac is a tangy, lemony spice common in Middle Eastern cuisine; if unavailable, a squeeze of extra lemon juice can be a substitute.
- This salad can be served on its own, over greens, or with grilled meats.
- For a gluten-free diet, ensure all ingredients, especially canned beans, are certified gluten-free.
- Use fresh parsley for the best flavor; cilantro can be a substitute if preferred.
