Bean Salad (Piyaz)

Bean Salad (Piyaz)

Tangy white beans tossed with red onion, tomato, and parsley in a lemony dressing.

Total 30 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Eggs

Piyaz is a Turkish white bean salad brightened with sumac, lemon, and fresh herbs, often finished with hard-boiled egg and olives. It comes together quickly with canned beans, making it a satisfying side for grilled meats or a light lunch on its own.

Ingredients

  • 2 cans white beans (cannellini or navy), drained and rinsed
  • 1/2 red onion, thinly sliced
  • 1 tomato, diced
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup kalamata olives, pitted
  • 2 hard-boiled eggs, quartered
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon ground sumac
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes

Method

  1. Place the sliced red onion in a small bowl, sprinkle with a pinch of salt, and massage briefly to soften the sharpness; set aside for 10 minutes.

  2. In a large bowl, combine the white beans, diced tomato, chopped parsley, and softened red onion.

  3. In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, black pepper, and red pepper flakes.

  4. Pour the dressing over the bean mixture and toss gently to coat evenly.

  5. Transfer the salad to a serving platter and top with kalamata olives and quartered hard-boiled eggs.

  6. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.

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    Bean Salad (Piyaz)

    Piyaz is a Turkish white bean salad brightened with sumac, lemon, and fresh herbs, often finished with hard-boiled egg and olives. It comes together quickly with canned beans, making it a satisfying side for grilled meats or a light lunch on its own.

    30 min 4 servings 320 cal

    Ingredients

    • 2 cans white beans (cannellini or navy), drained and rinsed
    • 1/2 red onion, thinly sliced
    • 1 tomato, diced
    • 1/2 cup flat-leaf parsley, chopped
    • 1/4 cup kalamata olives, pitted
    • 2 hard-boiled eggs, quartered
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons lemon juice
    • 1 teaspoon ground sumac
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon crushed red pepper flakes

    Method

    1. 1

      Place the sliced red onion in a small bowl, sprinkle with a pinch of salt, and massage briefly to soften the sharpness; set aside for 10 minutes.

    2. 2

      In a large bowl, combine the white beans, diced tomato, chopped parsley, and softened red onion.

    3. 3

      In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, black pepper, and red pepper flakes.

    4. 4

      Pour the dressing over the bean mixture and toss gently to coat evenly.

    5. 5

      Transfer the salad to a serving platter and top with kalamata olives and quartered hard-boiled eggs.

    6. 6

      Let the salad sit for 10 minutes at room temperature to allow the flavors to meld before serving.