published Mar 10, 2021, updated Nov 06, 2024 White beans are a versatile, widely beloved legume. They’re similar to chickpeas — still nutty, soft, and creamy, but not as intense. You can make a great hummus with them. They’re also pretty protein-dense and are great for making bulky, nutrient-dense soups and stews. And salads! That’s my segue into today’s recipe for piyaz, a Turkish white bean salad with simple, fresh ingredients tossed in lemon and olive oil. It includes red onions softened in a smattering of citrusy, peppery spices to mellow some of their harshness. Along with juicy tomatoes, it’s a certified conglomerate of textures, flavors, and aromas that’ll get anyone’s stomach rumbling. Serve piyaz with grilled chicken or beef or a crispy Turkish pizza, or arrange it on a mezze platter with bread and cheese. Or, top with feta cheese for a little tang and enjoy as a hearty, healthy vegetarian meal all on its own.
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Citrus Juicer – To get every last, delicious drop out of your lemon. Medium Mixing Bowl
Storage
One secret to wildly delicious piyaz is to make it the night before serving. This gives the beans and veggies a chance to soak in the lemon, olive oil, and all of those spices. I also just think it tastes better cold.
White Beans – Traditional Turkish white bean salad is generally made with navy beans. However, you can use any variety to make piyaz: cannellini, butter, Great Northern, etc. They will need to be cooked and drained prior to assembling the salad. Tomatoes – Quarter the tomatoes for big, juicy chunks scattered throughout. Medium-sized beefsteaks are great, but I’ll sometimes use Roma, plum, or even whole cherry or grape tomatoes depending on what’s available at the market. Red Onion – Shallots are a good alternative for a milder, less sharp flavor. Flat Leaf Parsley – This Italian parsley is often confused with cilantro at first glance, but it has a really intense bitter, peppery taste. Substitute with arugula. Lemon Juice & Olive Oil – About 2 or 3 tablespoons of lemon juice. Some recipes call for vinegar instead — usually red wine vinegar or grape vinegar. Seasonings Sumac – An acidic spice that tastes like lemon but savory. There’s no great substitute for it — maybe a combination of lemon zest and pepper. Try to get your hands on some. You won’t regret it! Aleppo Chile Flakes – A Middle Eastern pepper that’s fruity and a little citrusy, like cumin. It’s not as hot as regular red pepper flakes, which you can use for more heat if preferred. Salt & Pepper
One secret to wildly delicious piyaz is to make it the night before serving. This gives the beans and veggies a chance to soak in the lemon, olive oil, and all of those spices. This white bean salad can be refrigerated and enjoyed for up to 5 days. It gets a little watery as it sits, so I recommend tossing it in a colander or even storing it in a colander over a bowl to strain out excess liquid. Love this recipe? Share it with the world on Pinterest.
