Turkish White Bean Salad (Piyaz)
This traditional Turkish salad called “Piyaz” is made with simple ingredients, including white beans, tomatoes, red onions, garlic, and fresh parsley. It’s coated in a light vinaigrette made with lemon juice, olive oil, and a good amount of sumac. Ready in just 10 minutes, it’s great if you need a creative side dish to serve along meat and vegetarian dishes.
Every time I make this traditional Turkish white bean salad, known as Piyaz, I’m reminded of how magical simple ingredients can be. It comes together in just 10 minutes by tossing tender white beans, ripe tomatoes, crisp red onions, garlic, and plenty of fresh parsley in a bright lemon and olive oil vinaigrette heavily laced with sumac. It has quickly become my absolute favorite fallback whenever I need a quick, creative side dish; it pairs beautifully with a savory doner kebab, adds the perfect punch of freshness to a chicken shawarma bowl, and holds its own alongside my crowd-pleasing Mediterranean roasted chickpea salad.
Why You’ll Love this Turkish White Bean Salad
Simple Ingredients – For this recipe, you’ll need just a few Ingredients that you’ll probably already have in your pantry. It’s the perfect fallback meal for busy nights when you haven’t had time to run to the grocery store.
Easy to customize – This recipe is incredibly versatile, so feel free to use whatever white beans you have on hand—cannellini, navy, or butter beans all work beautifully. You can also easily customize the dish by tossing in your favorite seasonal vegetables and whatever fresh herbs you love most.
Key Ingredients
This effortless dinner recipe relies entirely on affordable, everyday pantry staples that you likely already have on hand.
Red Onion – You can also use thinly sliced shallots for a milder flavor instead of sharp red onions.
Tomatoes – Use juicy, ripe tomatoes and cut them into wedges.
Fresh parsley – Adds a bright pop of color and freshness to this salad. If you want to switch it up, fresh basil is a great option too.
Cannellini Beans or White Beans – Rinse and drain canned white beans thoroughly in a colander. Let them sit for a few minutes to shed any excess water so they don’t water down your dressing.
Garlic – You’ll need one clove of minced garlic.
Fresh lemon juice – I used lemon juice for this recipe, but you can also use apple cider vinegar or red wine vinegar. The acidity instantly brightens the earthy beans.
Sumac – You’ll usually find sumac in the Middle Eastern section of most grocery stores. It’s often labeled as sumac spice or powder. It has a shorter shelf life than most spices, so try to use it within about 6 months for the best flavor, or freeze it!
Olive oil – I like using a mild, good-quality olive oil so it doesn’t overpower the onions.
Substitutions
White beans – You can use either canned or dried white beans for this recipe. While I personally love making this salad with cannellini beans, navy beans or butter beans work beautifully too.
Tomatoes: If you can’t find ripe tomatoes, you can also use cherry tomatoes. They have a natural sweetness that works beautifully year-round, especially when standard tomatoes are out of season.
Sumac – Since sumac is actually a primary ingredient in this Middle Eastern spice blend, using za’atar is a fantastic alternative. Just keep in mind it will also introduce hints of earthy thyme and toasted sesame seeds to your salad.
Lemon Juice: If you don’t have fresh lemons to zest, a quick squeeze of lemon juice adds the perfect punch of acidity to brighten up the dish.
How to make Turkish White Bean Salad
Take a look at the step-by-step photos below for a visual guide to the process. You’ll find the complete written recipe along with helpful tips in the recipe card further down the page.
Make the salad dressing – In a small bowl, combine all ingredients for the dressing and whisk until combined.
Prepare the salad – Drain and rinse canned beans under cold water, slice the tomatoes in wedges, and thinly slice the red onions.
Assemble the salad – In a large bowl, add the beans, tomatoes, red onions, green olives, and parsley. Stir in the dressing and combine until well coated. Season with a pinch of salt and pepper and sprinkle with sumac.
Cover & rest – Let the salad rest in the fridge for 30 minutes to allow the beans to soak in all flavors.
Serving Suggestions
Serve it as a light meal – Especially during the hot summer months, I love to serve this salad by itself with some freshly baked baguette on the side. The crispy crust of the bread is perfect for wiping up every last bit of the creamy tahini dressing.
As a side dish – This vibrant salad makes the perfect side dish for your favorite Middle Eastern and Mediterranean mains. Pair it with a classic doner kebab, or layer it right into a hearty chicken shawarma bowl for an extra punch of fresh flavor and crunch.
Make-Ahead & Storage
Make Ahead – This white bean salad is great for meal prep because the flavors actually deepen and marry as it sits! Feel free to prepare the entire dish a day in advance for quick weekday lunches.
Storage – Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Remember that the beans tend to drink up the dressing as they sit, so you might want to add a tiny splash of lemon juice or a pinch of salt to refresh the flavors.
FAQs
Piyaz is a traditional Turkish salad made from white beans, tomatoes, red onion, parsley, and a simple Turkish salad dressing. It is popular and is served as a side dish in most Middle Eastern Countries.
Yes, you can absolutely use dried white beans for this salad if you have the time to soak and boil them beforehand. Cooking them from scratch gives you full control over the texture, allowing you to keep them perfectly firm so they don’t turn mushy when tossed with the dressing.
Other Mediterranean Salads to Try
If you love fresh, vibrant flavors as much as I do, you’ll definitely want to explore these other Mediterranean-inspired favorites! From my refreshing Watermelon Feta Salad that’s perfect for hot summer days, to a hearty Mediterranean Roasted Chickpea Salad and a comforting Warm Lentil Salad with Roasted Vegetables, there is a dish here for every craving.
White Bean Salad (Piyaz)
Ingredients
Method
- Make the dressing. In a small bowl, combine olive oil, lemon juice, honey and minced garlic. Whisk until emulsified, then season with a Pinch of salt and pepper. Set aside.
- Prepare the salad. Thinly slice the red onion and cut the tomatoes into quarters.
- Assemble the salad. Place the white beans, tomatoes, red onions, green olives, and chopped parsley in a bowl. Drizzle with the dressing and season with sumac, salt and pepper. Toss until well coated.
- Refrigerate the salad. Cover the bowl and refrigerate for 30 minutes to let the flavors meld.
- Garnish and serve. Top with some more fresh parsley and serve.