Piyaz (Turkish White Bean Salad) 

Piyaz is a vibrant and refreshing Turkish salad, combining creamy white beans with crisp red onion, juicy tomatoes, and fresh parsley. Its dressing—a tangy blend of lemon juice, red‑wine vinegar, olive oil, sumac, and Aleppo chili—brings a burst of bright, savory flavor that makes it a perfect side or mezze. Often garnished with olives or boiled eggs, it’s a light, protein-rich dish that’s quick to prepare and full of Mediterranean zest. Ready in about 10–15 minutes, it's a cooling crowd-pleaser during warm days. 

Ingredients

• 1 medium red onion, thinly sliced
  
  

• 2 tsp sumac
  
  

• 1 tsp sea salt, divided
  
  

• 3 medium tomatoes, de‑seeded and diced
  
  

• 1 can (approx. 15 oz) white beans (butter beans, cannellini, navy beans), drained and rinsed
  
  

• ¼ cup fresh parsley, chopped
  
  

• 3 Tbsp extra‑virgin olive oil
  
  

• 1 Tbsp red wine vinegar
  
  

• 1 Tbsp fresh lemon juice
  
  

• Black pepper, to taste
  
  

• 1 tsp Aleppo chili flakes (pul biber), optional
  
  

Directions

1. In a large bowl, toss the sliced red onion with sumac and half the salt (½ tsp). Rub the mixture into the onions until softened.
   
   

2. Add the diced tomatoes, beans, and chopped parsley to the onion bowl.
   
   

3. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, remaining salt, pepper, and (if using) Aleppo chili flakes.
   
   

4. Pour the dressing over the salad and toss gently to combine.
   
   

5. Let the salad rest for about 10–30 minutes in the fridge to allow flavors to meld before serving. Optionally, garnish with extra parsley, olives, or sliced boiled eggs.
   
   

Nutrients

Calories: 150 kcal
Fat: 7 g (Saturated 1 g)
Cholesterol: 0 mg
Sodium: 540 mg
Potassium: 405 mg
Carbohydrates: 26 g (Fiber 8 g, Sugars 4 g)
Protein: 8 g
Vitamin A: 2,269 IU
Vitamin C: 51 mg
Calcium: 106 mg
Iron: 4 mg