Piyaz Recipe - Turkish White Bean Salad

White bean salad with tomatoes and red onions in a white bowl.

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5 from 3 reviews

A tangy white bean salad with tomatoes, red onions and parsley. It is flavored with sumac and a simple salad dressing with olive oil and vinegar. So easy to make and ready in 15 minutes.


For the salad:

  • 1 red onion, thinly sliced in half moon shape 

  • 1 tablespoon sumac

  • A pinch of salt

  • 4 medium tomatoes, chopped 

  • ¼ cup parsley, chopped

  • 2 cans white beans (cannellini, navy beans or butter beans), rinsed and drained 

Salad dressing:

  • ¼ cup olive oil (preferably extra virgin)

  • 1 lemon, juiced

  • 2 tablespoon apple cider vinegar or grape vinegar

  • ½ teaspoon salt

Optional Topping:

  • 2 hard boiled eggs, sliced


  1. Add in chopped tomatoes, parsley and white beans.

  2. To make the dressing, in a medium bowl, whisk together the olive oil, lemon juice, apple cider vinegar and salt. 

  3. Pour the dressing over the salad and give it a stir.

  4. Optionally, top with hard boiled egg slices, sprinkle salt and sumac over them and serve immediately. 


  1. To make Antalya piyazi, make the dressing with tahini: Combine juice of 1 lemon, 1/4 cup olive oil, 2 tablespoons of vinegar, 1/4 cup tahini, salt and about 2 tablespoons of water. If you don't add water to the dressing, you will end up with a thick paste, rather than a salad dressing.
  2. You can make it ahead of time and keep it in the refrigerator (for up to one day) until serving time.
  3. Put the leftovers in an airtight container and store it in the refrigerator for 2-3 days. Bring it to room temperature and drizzle some extra virgin olive oil when serving.