Turkish White Bean Salad is super healthy and easy to make with some simple ingredients. Packed with flavors and protein, this salad makes a wonderful vegetarian dish.
Remember Homemade Turkish Meatballs recipe I shared awhile ago? They are mostly served with this amazingly tasty Turkish White Bean Salad, which is known as piyaz. They are one of the best couples in our cuisine. There are even special restaurants serving only meatballs and bean salad.
Although we mostly consider this white bean salad as a side dish, I think it makes a great main dish when it gets warmer outside and you crave for a light yet filling recipe. It is such a flavorsome salad that you don’t have to be vegetarian to enjoy it.
What I love about this white bean salad recipe is that you can adjust the ingredients to your taste. It is mainly made from boiled white beans, onion (preferably red), herbs, tomatoes, cucumber and green pepper. Its dressing with good quality olive oil and lemon juice balances all the flavors and you end up with the easiest yet tastiest salad ever.
Although it’s not a must, I have a staple ingredient in white bean salad: Sumac. Okay, I might be slightly obsessed with this amazingly tangy Middle East spice. I love the tanginess it gives to salads, so I can’t think of a classic Turkish Potato Salad or this bean salad without sumac.
Another great thing about Turkish white bean salad is that it makes a perfect food for picnic or potluck parties as you can make it ahead of time. Adding the dressing on the day you want to serve maybe a good idea though so that the salad won’t get too juicy.
A TIP ABOUT WHITE BEAN SALAD RECIPE:
Don’t ever think of making white bean salad without onion. White or red, onion is a must in this salad to have that excellent taste. If you don’t like the taste or smell of raw onion, I have a tip for you. You can make the easiest red onion pickles just as you’re chopping the other ingredients. Blanch chopped onion and transfer into very cold water. Drain well and pour a mixture of lemon juice, vinegar, sumac and salt over it.
As it sits, you’ll see how its color becomes even more attractive thanks to the acid in lemon and vinegar. This method removes the bitterness and the intense smell of onion. It’s truly optional and you can just toss chopped raw onion as is but it makes a great twist on your salad. The best thing is you can keep it in the refrigerator for some days and use in other salads or even in sandwiches.
Post updated in March 2017.
Yields 4 servings
A tangy white bean salad with tomatoes, cucumbers, herbs and red onion topped with hard-boiled eggs.
10 minPrep Time
10 minTotal Time
- 1 and ½ cups boiled white beans
- ½ cup chopped tomatoes
- ½ cup chopped cucumber
- 2 green peppers, chopped
- ¼ cup chopped parsley
- ¼ cup chopped fresh dill
- ¼ cup of chopped green onions
- 2 tablespoons good quality olive oil
- 4 hard boiled eggs
- 2 cups hot water
- 2 red onions, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon vinegar
- 1 teaspoon salt
- 1 teaspoon sumac
- In a large bowl, combine all ingredients for the salad except the eggs.
- Throw sliced onions into very hot water, blanch for a minute and transfer them into very cold water to stop cooking. Let them sit in the cold water for a few minutes and drain well.
- Mix lemon juice, vinegar, salt and sumac and pour this over drained onion. It’s ready to use within 5 to 10 minutes. The longer it waits, the brighter color it has.
- Add red onions in the salad mixture and give it a good stir. Leave some extra onions for the top.
- Share the salad into bowls and top with some more red onions and halved eggs.