Quick and easy Turkish white bean salad (piyaz) made with a handful of simple ingredients of white beans, tomatoes, onions, and garlic. You’ll love the light and bright lemon vinaigrette! I used canned cannellini beans, but other white beans like navy beans, great northern beans, or butter beans would work great as well! Like other bean salads, this Turkish salad will deepen in flavor as it sits in the fridge. It’s a great option to make ahead and keep refrigerated for a bit to allow the flavors to meld well.
Ingredients

▢1 small red onion, halved and thinly sliced
▢2 garlic cloves, minced
▢5 tablespoons red wine vinegar
▢Juice of 1 large lemon
▢Kosher salt and black pepper
▢2 teaspoons sumac, more for later
▢¼ cup extra virgin olive oil, our Spanish or Italian EVOO are great options here, given their fruity finish
▢1 15- ounce can cannellini beans, drained and rinsed
▢3 Roma tomatoes, cut into wedges
▢½ cup packed chopped fresh parsley
Instructions

In a large bowl, add the onions, garlic, vinegar, and lemon juice. Toss and set aside for a few minutes while you work on the rest of the ingredients, about 10 minutes. (The citrus bath will help tame the strong taste of the onions and garlic).
Add the beans, tomato wedges, and parsley. Then add the sumac, kosher salt, and black pepper. Drizzle with the olive oil. Toss to combine.
Taste and adjust seasoning (I often add a bit more kosher salt and sumac).
Notes

Variations: If you don’t have cannellini beans, you can use different white beans like navy beans, great northern beans, or butter beans. I used canned beans for a shortcut, but you can also cook dried beans from scratch. Just budget the time to do so. You can also use a different vinegar. Piyaz is usually made with grape vinegar, but you can also use white wine vinegar or apple cider vinegar.
Serve this Turkish white bean salad with: Piyaz is usually served with Turkish kofte (the meal is called kofte piyaz). But try it with my shish kofta for a similar vibe. It is also a tasty fresh side side next to chicken doner kebabs and lahmacun. Or, try it on a mezze platter with creamy fried halloumi, eggplant, pink pickles, and your favorite dip.
How to store leftovers: Leftover piyaz will keep in the fridge for around 4 days in an airtight container.