Piyaz Recipe (Turkish White Bean Salad with Tahini Dressing)
This Piyaz recipe is a classic Turkish white bean salad that is fresh, protein-packed and full of bright flavor. Tender white beans tossed with red onion, tomato and parsley, then topped with a creamy tahini lemon dressing and boiled egg. It is simple, satisfying and a staple on Turkish tables.
Piyaz is traditionally served as a meze or light meal, and this Piyaz recipe uses a rich tahini dressing that sets it apart from ordinary bean salads. The combination of creamy tahini, tangy lemon, sumac and garlic makes every bite bright and delicious.
Why You’ll Love This Piyaz Recipe
- High protein and naturally filling
- The tahini lemon dressing is creamy and bright
- Ready in minutes with canned beans
- Perfect as a meze, side or light meal
- Fresh, healthy and full of flavor
Piyaz Recipe (Turkish White Bean Salad with Tahini Dressing)
Course: SaladsCuisine: TurkishDifficulty: Easy4
servings15
minutes10
minutes290
kcalIngredients
3 cups cooked white beans (2 cans, drained)
1 red onion, thinly sliced
1 tomato, diced
3 tbsp parsley, chopped
6 eggs, boiled and chopped
2 tbsp tahini
3 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp sumac
1 garlic clove, crushed
1/2 tsp salt
Directions
- Soak dried beans overnight and boil about 1 hour until tender, or use 2 cans of drained white beans.
- Dice the tomato, chop the parsley, thinly slice the onion and slice the boiled eggs.
- Whisk together the tahini, lemon juice, olive oil, crushed garlic and salt until smooth.
- Spread some dressing on the bottom of the plate, add the beans, vegetables and egg, then drizzle the remaining dressing over the top, sprinkle with sumac and add a lemon slice.
Notes
- Use good quality tahini for the smoothest, richest dressing. Rinse canned beans well before using. Let the salad sit for 10 minutes before serving so the flavors come together. This Piyaz recipe tastes even better slightly chilled.
Storage: Keeps in the fridge for up to 2 days. Add the egg fresh when serving.
Ingredients
Serves 4
- 3 cups cooked white beans (2 cans, drained)
- 1 red onion, thinly sliced
- 1 tomato, diced
- 3 tbsp parsley, chopped
- 2 eggs, boiled and chopped
- 2 tbsp tahini
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp sumac
- 1 garlic clove, crushed
- 1/2 tsp salt
Instructions
- If using dried beans, soak overnight and boil for about 1 hour until tender but still holding their shape. Or use 2 cans of white beans, drained.
- Dice the tomato, chop the parsley, thinly slice the onion and chop the boiled eggs.
- Make the dressing: whisk together the tahini, lemon juice, olive oil, crushed garlic and salt until smooth.
- To serve: spread some dressing on the bottom of the plate first, then add the beans, vegetables and egg. Drizzle the remaining dressing over the top, sprinkle with sumac and place a slice of lemon on the side.
Afiyet olsun! 🍽️
