Turkish piyaz (PEEH - yuz) is a white bean salad made with raw onions, tomatoes, fresh herbs, olive oil, and often sumac.

Piyaz can also be found in Turkey, as well as other countries such as Iraq or Iran, and it means onion in Persian !

What type of beans should I use for piyaz?

Piyaz is traditionally made with Turkish “ dermason ” beans but you could use any white bean you like! Try it with Great Northern or cannellini beans.

Do I need sumac for piyaz?

Piyaz tastes best with sumac, but feel free to substitute for it by using slightly more lemon juice to balance the acidity.

How should I slice raw onions?

Whenever you intend on serving onions raw in a dish, make sure to slice them lengthwise, as in, root-to-stem! This is because an onion's layers of plant cells run from the root to the stem . So the fibers are torn apart when you cut across them along the onion's equator. This results in soft pieces that are perfect for purees or soups, but not ideal for caramelizing or serving raw.

Mediterranean Bean Salad (Turkish Piyaz in 10 Minutes!)

Name: Mediterranean Bean Salad (Ready in 10 Minutes!)
Prep time: 10 min
Total time: 10 min
Cuisine: Turkish
Ingredients: 2 15-oz cans (500g beans without liquid) white beans (See Notes); 2 tablespoons of bean liquid (from can or homecooked broth); 1/2 large (200g) red onion (1/8-in, root-to-stem slices); 1 1/2 tablespoons lemon juice; 3 tablespoons olive oil; 1/4 teapoon salt; 1 tablespoon sumac (or use 1 teaspoon more lemon juice); 2 large (200g) fresh tomatoes, diced; 1 bunch (30g) of parsley leaves, minced

Description

You will love this 10-minute Mediterranean bean salad recipe! An easy-to-make, refreshing bean salad, Turkish “piyaz” is all vegan and full of fresh herbs & vegetables. Perfect for busy days when you still want a healthy—yet delicious—meal!

Ingredients

Scale

2 15-oz cans (500g beans without liquid) white beans (See Notes)
2 tablespoons of bean liquid (from can or homecooked broth)
1/2 large (200g) red onion (1/8-in, root-to-stem slices)
1 1/2 tablespoons lemon juice
3 tablespoons olive oil
1/4 teapoon salt
1 tablespoon sumac (or use 1 teaspoon more lemon juice)
2 large (200g) fresh tomatoes, diced
1 bunch (30g) of parsley leaves, minced

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Instructions

Place canned white beans along with some of their liquid into a large bowl.
Add the onion slices (chopped lengthwise), lemon juice, olive oil, salt, and sumac; then mix.
Add the diced tomatoes and parsley, and lightly toss. Taste and season again if needed.
Toast a slice of bread on the side or add your favorite grain to make a complete Buddha bowl. Bon appétit!

Notes

1. Bean Weight: The listed weight of the beans excludes the bean liquid. Note that most canned beans' listed weight includes the bean liquid.

2. Bean Type: Piyaz is traditionally made with Turkish “dermason” beans but you could use any bean you like. I usually make it with Great Northern or cannellini beans.

3. Slicing Onions: Slicing onions root-to-stem, with a sharp knife, preserves cell structures and makes onions less likely to make you cry thanks to decreased sulfur compounds in the air!

4. Dressing: You could make the dressing in a separate bowl, but don’t have to. The bean liquid really helps with emulsifying the olive oil.

5. EVOO: Use the best olive oil you got! We joined an olive oil club that sends super-fresh (like 3-month-old) EVOO every quarter and it’s been heavenly.

6. Saving Piyaz: Each passing day will make the raw onions taste harsher, so if you don't plan on eating the salad right away—make sure to rinse and pat dry the sliced onions to remove sulfur compounds. You may be able to get away with saving it for 5 days when you apply this additional step!

Prep Time: 10 minutes
Category: Turkish, Salads, Lunch, Dinner, Healthy
Cuisine: Turkish