Description
Piyaz is a refreshing and vibrant Turkish white bean salad that combines creamy beans with fresh vegetables and a tangy dressing. This no-cook salad recipe highlights the unique flavor of sumac and is perfect as a light meal or side dish. Easy to prepare, it can be served immediately or chilled for enhanced flavor melding, making it an ideal Mediterranean salad option.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked or canned white beans (such as cannellini or navy beans), drained and rinsed
- 1 small red onion, thinly sliced
- 1 medium tomato, finely diced
- 1/2 cucumber, diced
- 1/4 cup chopped fresh parsley
Dressing and Garnish
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon sumac
- 1 hard-boiled egg, sliced (optional)
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix the drained white beans, thinly sliced red onion, finely diced tomato, diced cucumber, and chopped fresh parsley to form the base of your salad.
- Add Dressing: Drizzle the olive oil and red wine vinegar or lemon juice over the salad ingredients, then sprinkle the sumac evenly for a tangy, citrusy flavor.
- Season and Toss: Season the salad with salt and pepper according to your taste. Gently toss everything together to ensure the dressing coats all the ingredients thoroughly without mashing the beans.
- Optional Garnish: Transfer the salad to a serving dish and arrange slices of hard-boiled egg on top, if using, adding a rich and creamy texture to the salad.
- Serve or Chill: Serve the piyaz immediately for a fresh taste or chill for 30 minutes to allow flavors to meld and deepen before serving.
Notes
- Soaking raw onions in cold water for 10 minutes before adding helps mellow their sharpness.
- This salad pairs beautifully with grilled meats or fresh pita bread for a complete meal.
- For a more traditional piyaz, omit the cucumber and substitute white vinegar for red wine vinegar.
