10 Minute Turkish White Bean Salad Piyaz

Fasulye piyazi, aka bean salad with a Turkish twist!

I’ve eaten my fair share of bean salads, tossed in bold Mediterranean seasonings and mixed with lemony dressings. But when I came across piyaz, or fasulye piyazi, in Turkey a few years ago, it quickly became a favorite (it’s for sure up there with this loaded white bean salad). “Fasulye” means beans and “Piyaz” is actually Persian for onions. You guessed it, fasulye piyazi translates to beans and onions. So, piyaz (pronounced pee-AHZ’), for short, is a Turkish salad that makes a star of humble white beans, often combined with red onions, tomato, garlic, and parsley. The dressing in this recipe is a bright mixture of red wine vinegar, lemon juice, extra virgin olive oil, and sumac–or you can try Tahinli Fasulye Piyazı, a version with a creamy tahini dressing. Sumac is the prominent spice here, adding tang, depth, and a beautiful crimson hue. (Sadly, I don’t have a good substitute for you. Trust me, you’ll want to grab a good bottle of sumac for this one.)

Piyaz recipe ingredients

This recipe is made with just a few simple salad ingredients. Here’s what you’ll need to make it:

Small red onion – For milder flavor and a bit more sweetness, you can use a thinly sliced shallot instead. Garlic – You’ll need 2 cloves of fresh minced garlic. Roma tomatoes – Cut them into wedges, or you can use whole cherry tomatoes. Chopped fresh parsley – For a bright pop of color and a slightly peppery taste. Cannellini beans – One 15-ounce can of white beans, thoroughly rinsed and drained.

Piyaz salad dressing

The tart, citrusy salad dressing with a hefty dose of sumac is the star of the show in this Turkish white bean salad recipe. Here’s what you’ll need to make it:

Red wine vinegar and fresh lemon juice – The acidity instantly brightens the earthy beans. I use the red wine vinegar and lemon juice at the beginning as a citrus bath to tame the strong flavors of the garlic and red onion. Sumac – One of my favorite spices for adding tartness, sumac also adds some smokiness. (For more information about this Middle Eastern spice, have a look at our comprehensive sumac guide.) Extra virgin olive oil – I like an EVOO with a fruity finish in this salad dressing, so I typically opt for our Spanish or Italian olive oils.

How to make Turkish white bean salad (fasulye piyazı)

Because we take a shortcut and use canned beans here, this piyaz will only take about 10 minutes or less to make! Here’s how you do it:

Make a citrus bath to tame the raw onion and garlic taste. Add 1 thinly sliced red onion and 2 minced garlic cloves to a large bowl. To make the citrus bath (and start your bean salad dressing), pour 5 tablespoons red wine vinegar and the juice of 1 lemon over the onions and garlic. Toss gently and set aside for about 10 minutes while you prepare the rest of the salad. Prepare the beans, tomatoes, and fresh parsley. While the garlic and onions sit in the citrus bath, cut 3 Roma tomatoes into wedges, chop up some fresh flat-leaf parsley (you need ½ cup parsley), and thoroughly rinse and drain 1 15-ounce can of cannellini beans. Mix the Turkish salad. Add the tomato, beans, and parsley to the bowl containing the onions and garlic, along with 2 teaspoons of sumac, kosher salt, and black pepper. Toss to combine, being careful not to smash the beans or tomatoes. I typically do a quick taste here and almost always add a little more sumac (sometimes up to a teaspoon more). Pour ¼ cup extra virgin olive oil and toss once more. While you can serve piyaz immediately, popping it into the fridge for a few hours will allow the flavors to blend well.

Piyaz variations

Use different white beans. Canned navy beans, great northern beans, or butter beans would work well in this recipe. And if you like, you can cook dried beans from scratch. Just be sure to budget enough time to do so. Try a different vinegar in the dressing. Piyaz is traditionally made with grape vinegar, which can be difficult to find. But you could also use white wine vinegar or apple cider vinegar instead of the red wine vinegar I used in this recipe.

Serve it with

Piyaz is usually served alongside Turkish kofte (the dish is called kofte piyaz), but you can serve it with my shish kofta for a similar vibe. I also love it as a side next to chicken doner kebabs , pide or lahmacun. Try it on a mezze platter alongside creamy fried halloumi, eggplant, pink pickles, and your favorite dip. Or, take the untraditional route and serve with grilled chicken breast for a protein-packed healthy meal.

Make ahead tips

As with other bean salads, this Turkish bean salad recipe will hold up well and will deepen in flavor as it sits in the fridge. It’s a great salad to make ahead and keep refrigerated for a bit to allow the flavors to meld. And it’s the perfect lunch the next day!