Name: Piyaz (Turkish White Bean Salad) Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 1 red onion, thinly sliced; 3 medium tomatoes, diced; 1 can butter beans, drained (15 oz); 1/4 cup fresh parsley, chopped; 2 teaspoon sumac; 1 teaspoon sea salt, divided; Black pepper to taste; 1 teaspoon aleppo chili flakes (pul biber); 3 tablespoons olive oil (45 ml); 1 tablespoon red vinegar (15 ml); 1 tablespoon fresh lemon juice (15 ml)

Jump to Recipe· 3.8 from 1 review

I absolutely love sharing this recipe for Piyaz (Turkish White Bean Salad) because it captures the vibrant, fresh flavors of Turkish cuisine in such a simple and satisfying dish. Whenever I make this salad, it feels like a little celebration of wholesome ingredients coming together perfectly—bright tomatoes, tender butter beans, zesty lemon, and that unforgettable hint of sumac on the onions. Trust me, once you try this Piyaz (Turkish White Bean Salad) Recipe, it will quickly become a go-to favorite for any meal.

Why You’ll Love This Piyaz (Turkish White Bean Salad) Recipe

What makes this Piyaz (Turkish White Bean Salad) Recipe truly special is its balance of flavors and textures. The tartness of sumac on the onions blends beautifully with juicy tomatoes and creamy butter beans, while the parsley adds a fresh herbal note. The dressing of olive oil, lemon juice, and red vinegar ties everything together with a delightful tanginess that’s both light and flavorful. For me, it’s that perfect combination of bright and earthy tastes that keeps me coming back for more.

Beyond the taste, I adore how easy this salad is to prepare. It requires no cooking beyond opening a can of beans and slicing a few vegetables, making it ideal for busy days or last-minute guests. The minimal ingredients are both accessible and affordable, yet the end result feels sophisticated and vibrant. I find this salad perfect for warm weather gatherings, casual lunches, or even as a refreshing side at dinners with friends. It stands out because it’s healthy, colorful, and totally delicious all at once.

Ingredients You’ll Need

A clear glass bowl placed on a white marbled surface holds four distinct layers of salad ingredients arranged in sections: the top left section contains thinly sliced purple onions mixed with green herbs; the top right section has bright red diced tomatoes; the bottom left section shows large white beans with a smooth texture; and the bottom right section features finely chopped green herbs. The colors are vivid and fresh against the transparent bowl. photo taken with an iphone --ar 4:5 --v 7

Each ingredient here is simple but essential, contributing important layers of texture, flavor, and color to this salad. Together, they create a dish that feels fresh and full of personality without being complicated.

Red onion: Thinly sliced onions provide a sharp crunch and carry the sumac seasoning beautifully.
Sumac: A tangy, lemony spice that gives this salad its distinctive zesty kick.
Sea salt: Used to season and draw out moisture from the onions, balancing flavors perfectly.
Tomatoes: Fresh and juicy, diced tomatoes add vibrant color and sweetness.
Butter beans: Creamy canned beans act as a hearty, satisfying base in the salad.
Fresh parsley: Chopped parsley brings a fresh, herbal brightness that lifts the whole dish.
Olive oil: A good quality olive oil provides richness and smoothness to the dressing.
Red vinegar: Gives a gentle acidity that complements the lemon juice without overpowering it.
Fresh lemon juice: Enhances the overall brightness and sharpens the flavor profile.
Black pepper: Added to taste, it gives a subtle heat that rounds out the flavors.
Alepo chili flakes (pul biber): A mild, smoky chili that adds gentle heat and depth.

Directions

Step 1: In a large bowl, add the thinly sliced red onions, sumac, and half a teaspoon of sea salt. Use your hands to gently rub the sumac and salt into the onions for about 30 to 60 seconds until the onions soften slightly and absorb the spice.

Step 2: Add the diced tomatoes, drained butter beans, and chopped parsley into the bowl with the onions. Mix everything together gently but thoroughly so all the flavors start to meld.

Step 3: Pour in the fresh lemon juice, red vinegar, olive oil, and add the remaining half teaspoon of salt. Toss the salad again until every bean and vegetable is lightly coated with the dressing.

Step 4: Taste the salad and adjust seasoning with more salt and ground black pepper if needed. If you enjoy a little heat, sprinkle in the Alepo chili flakes to taste and mix well.

Step 5: For best results, cover the bowl and let the salad marinate at room temperature for about 20 to 30 minutes before serving. This resting time really elevates the flavors and softens the onions further.

Step 6: Serve the piyaz immediately after marinating or store any leftovers in an airtight container in the fridge for up to 3 days.

Servings and Timing

This Piyaz (Turkish White Bean Salad) Recipe makes approximately 2 servings, perfect for a light lunch or side dish. Preparation takes just 10 minutes, and although no cooking is needed, allowing 20 to 30 minutes to marinate enhances the taste wonderfully. Overall, from start to finish, you can expect a total time of about 30 to 40 minutes including marinating.

How to Serve This Piyaz (Turkish White Bean Salad) Recipe

A clear glass bowl sits on a white marbled surface, filled with a colorful mix of ingredients. The bottom layer has small white beans that look soft and round. Resting on top and mixed evenly are thin slices of purple-red onion that add a textured, curly look. Bright red chunks of tomato add vibrant color throughout the bowl. Green parsley flakes are scattered on top, giving a fresh touch. The whole mix is lightly coated with some seasoning visible as little black specks. A silver spoon rests inside the bowl on one side. The photo taken with an iphone --ar 4:5 --v 7

I love serving this Piyaz as a vibrant side with grilled meats or fish, especially when I want a refreshing contrast to something smoky or charred. It pairs beautifully with classic Turkish dishes like kebabs or roasted vegetables, but it’s equally delicious alongside simple roasted chicken or even on its own for a healthy lunch. For presentation, I often garnish it with a sprinkle of extra parsley and an additional pinch of Alepo chili flakes for color and spice.

This salad is fantastic served at room temperature or slightly chilled. I think chilling it brings out the crispness of the parsley and refreshes the beans, making it especially welcoming on a warm day. For drinks, a crisp white wine like Sauvignon Blanc or a light, citrusy cocktail works perfectly to complement the bright, tangy flavors. Non-alcoholic pairings like iced mint tea or sparkling water with lemon are just as delightful.

Hosting a casual dinner or holiday feast? This salad adds a colorful, healthy note to your spread and is a guaranteed crowd-pleaser thanks to its simplicity and bold flavors. Portion-wise, I like to serve about one cup per person as a side, but feel free to double or triple the recipe for bigger groups, since it keeps well and tastes just as delicious the next day.

Variations

Over time, I’ve experimented with different tweaks to this Piyaz (Turkish White Bean Salad) Recipe that work wonderfully depending on what I have on hand or dietary needs. For example, you can easily swap butter beans for cannellini or chickpeas for a different bean texture and flavor. If you’re aiming for a vegan or gluten-free dish, this recipe already fits the bill perfectly, but I sometimes add chopped cucumber or radish for a fresh crunch.

Spice lovers might enjoy adding a touch more alepo chili flakes or mixing in some fresh minced garlic to bring an extra kick. Sometimes, I replace the red vinegar with pomegranate molasses for a subtle sweetness and deeper color, which gives the salad a lovely twist. Cooking methods are minimal here since this salad is best served fresh, but for a warmer version, you could gently warm the beans before mixing to bring out a cozy, comforting vibe.

My personal favorite variation involves adding a bit of crumbled feta cheese on top just before serving, which adds a creamy, salty element that pairs beautifully with the acidity and herbs. It’s such a versatile dish—you can make it your own every time!

Storage and Reheating

Storing Leftovers

I store any leftover Piyaz in airtight containers to keep the salad fresh and prevent it from absorbing other fridge odors. I recommend using glass containers with tight-fitting lids for best results. Leftovers keep well in the refrigerator for up to three days. It’s important to give the salad a good toss before serving because the dressing can settle at the bottom.

Freezing

Since this salad relies on fresh tomatoes and herbs, freezing is not ideal as the texture and flavor will suffer—especially the beans and tomatoes, which tend to get mushy after thawing. I usually encourage enjoying it fresh or within a few days instead of freezing.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating is not recommended. If you prefer a warm version, I suggest warming the beans separately and then combining them with fresh raw vegetables and dressing just before serving. Avoid microwaving the whole salad as this can make the tomatoes watery and diminish the brightness of the flavors.

FAQs

What is sumac and can I substitute it?

Sumac is a tangy, lemony spice common in Middle Eastern cuisine that adds brightness to dishes like this Piyaz. If you don’t have sumac, a light sprinkle of lemon zest or a mix of lemon juice with a pinch of paprika can work as a substitute, though sumac’s unique flavor is especially lovely here.

Can I use dried beans instead of canned butter beans?

Absolutely! Just remember to soak dried butter beans overnight and cook them thoroughly until tender before using them in the salad. Using dried beans is a great way to control texture and avoid excess sodium found in canned options, but it does add some prep time.

Is this salad suitable for meal prep?

Yes! This salad holds up well in the refrigerator for a few days, making it a great choice for meal prep. I do recommend adding delicate herbs or chili flakes fresh before serving if possible, to keep flavors and textures vibrant.

Can I add other vegetables to this salad?

Definitely. I’ve added diced cucumbers, bell peppers, or even thinly sliced radishes to increase the crunch and variety. Just keep in mind the balance of flavors to keep the salad fresh and zesty.

What can I serve with Piyaz for a main meal?

Piyaz pairs wonderfully with grilled meats like lamb or chicken, fish, or even hearty vegetarian dishes such as stuffed peppers or grilled eggplant. It’s versatile enough to work with many middle-eastern or Mediterranean main courses.

Conclusion

I’m so excited for you to try this Piyaz (Turkish White Bean Salad) Recipe because it’s one of those dishes that feels special yet is incredibly easy to make. Whether you’re new to Turkish flavors or a longtime fan, this salad brings a wonderful burst of freshness to your plate with minimal effort. It’s perfect any time you want a bright, healthy, and deeply satisfying dish that’s sure to impress both family and friends. Give it a go—I promise you won’t be disappointed!