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piyaz salad with fresh parsley and sumac onions

Piyaz (Turkish White Bean Salad)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 cup (200 grams) dry cannellini beans / 3 cups cooked / 2 cans of 15 ounces or 400 grams each
  • 1 red onion raw or marinated in 3 tablespoons lemon juice, 1 pinch salt, and 1 teaspoon sumac for 15 minutes.
  • 10 olives
  • ¼ cup (1 handful) flat-leaf parsley
  • ⅓ cup (80 grams) tahini from 100% hulled sesame seeds
  • ⅓ cup (80 grams) water
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • ½ teaspoon sea salt or kosher salt
  • 1 clove garlic peeled and crushed
  • 1 tablespoon extra virgin olive oil

  • PREPARING THE BEANS
    Dry white beans: Soak 1 cup dry cannellini beans in water for 8 hours. Drain, rinse, and add to a large pot. Cover with water by 4 inches (10 cm) and boil until tender—about 1 to 2 hours. Drain and add to a mixing bowl.
    Canned beans: Drain and rinse the cannellini beans and add them to a medium-sized pot. Cover with 1 inch of water and boil for 15 minutes. Drain and add to a bowl.
    cooked white beans in a glass bowl
  • PREPARING THE ONION
    Raw: You can use 1 red onion, raw and thinly sliced.
    Marinated: For more flavor, cut the onion in half and slice it thinly. Add it to a bowl with 3 tablespoons lemon juice, 1 teaspoon sumac, and 1 pinch salt.
    Pinch and massage with your fingers for 1 minute, then set aside to marinate for 15 minutes.
    Sumac onions marinating in a white bowl
  • MAKING THE DRESSING: To a small bowl, add ⅓ cup tahini, ⅓ cup water, ½ teaspoon sea salt, 2 tablespoons lemon juice, and 1 tablespoon vinegar. Whisk well until smooth.
    Stir in 1 clove garlic (crushed), set aside for 5 minutes, and then remove the garlic.
    creamy tahini sauce in a glass bowl
  • MIXING THE SALAD: Mix the beans with the tahini dressing, then taste and adjust for salt.
    Piyaz salad after mixing in a glass bowl
  • PLATING PIYAZI: Transfer the Piyaz to a serving platter. Top with the marinated onions, 10 olives, ¼ cup flat-leaf parsley, and drizzle with 1 tablespoon extra virgin olive oil.
    Serve with warm pita bread.
    Piyaz salad with red onions and parsley
Nutrition information is an estimate for 1 serving of Piyaz out of 4 servings.
STORAGE & MAKE AHEAD
Make ahead: Piyaz salad is good for meal prep as it keeps well for a few days. As it sits in the fridge, though, it will thicken up. Stir a tablespoon of warm water to bring it back to a perfect creamy consistency.
Refrigerator: Store leftovers in an airtight container in the fridge for 3 days. Remove them from the fridge 15 minutes before serving.
Freezer: Piyaz is not suitable for freezing.
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