Piyaz – Turkish White Bean and Onion Salad Recipe
Piyaz is a simple yet very bold salad made with white beans, onion, and herbs, often served in Turkey alongside kebabs or köfte meatballs. The tangy, salty dressing with vinegar and lemon cuts through rich meat beautifully, but the salad also works great as a light standalone dinner with a piece of bread. It’s a bit like a Polish bean salad, just lighter and more herb-forward.
This piyaz balances creamy beans, sharp onion, fresh herbs, and a bright, tangy dressing, making it both refreshing and satisfying. It’s quick to prepare, uses pantry staples, and brings a distinct Turkish character to everyday meals.
Chef's tips
Don’t skip massaging the onion with salt – it really softens the flavor and makes the salad more balanced. Taste the dressing before adding it to the beans and adjust the acidity to your liking with more lemon juice or vinegar.
How to serve
Serve piyaz slightly chilled or at room temperature alongside grilled kebabs, köfte, or roasted vegetables. It’s also excellent as part of a mezze spread with hummus, baba ganoush, and warm flatbread.
Ingredients
- white beans - 400 g
- onion - 1 piece
- tomatoes - 150 g
- flat-leaf parsley - 15 g
- egg - 2 piece
- olive oil - 40 ml
- wine vinegar - 15 ml
- lemon juice - 15 ml
- salt - 5 g
- black pepper - 2 g
- cumin - 2 g
Preparation
- If you are using canned beans, drain them in a sieve and rinse under cold water, then let them drain very well. Home-cooked beans just need to be drained.
- Peel the onion and slice it into very thin half-moons. Transfer to a bowl, sprinkle with a pinch of salt, and gently massage with your fingers for about 30 seconds, until it softens slightly and loses some of its sharpness.
- Cut the cherry tomatoes into halves or quarters. Finely chop the parsley. Peel the hard-boiled eggs and cut them into quarters.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, pepper, and cumin until you have a smooth dressing.
- Put the beans into a large bowl, add the onion, tomatoes, and parsley. Pour over the dressing and gently toss so you don’t crush the beans.
- Transfer the salad to a serving platter and arrange the egg quarters on top. Taste and adjust the seasoning with extra salt, pepper, or lemon juice if needed. Serve right away or after a short chill in the fridge.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Najlepiej zjeść ją w ciągu 1–2 dni, bo cebula z czasem mięknie, a jajka mogą nabrać zbyt intensywnego zapachu – jajka możesz dodać świeże tuż przed podaniem.
