This easy popular Turkish salad called piyaz, or more accurately fasulye piayzi, is made with simple ingredients including white beans, tomatoes, onions, parsley and garlic. A light vinaigrette with fresh lemon juice and a good dash of sumac brings this satisfying white bean salad together. Ready in 10 minutes or less. 

Turkish white bean salad with onions and tomatoes on a deep white plate with sumac alongside.

Fasulye piyazi, aka bean salad with a Turkish twist!

I’ve eaten my fair share of bean salads, tossed in bold Mediterranean seasonings and mixed with lemony dressings. But  when I came across piyaz, or fasulye piyazi, in Turkey a few years ago, it quickly became a favorite (it’s for sure up there with this loaded white bean salad).   

“Fasulye” means beans and “Piyaz” is actually Persian for onions. You guessed it, fasulye piyazi translates to beans and onions. 

So, piyaz (pronounced pee-AHZ’), for short, is a Turkish salad that makes a star of humble white beans, often combined with red onions, tomato, garlic,  and parsley. The dressing in this recipe is a bright mixture of red wine vinegar, lemon juice, extra virgin olive oil, and sumac. Sumac is the prominent spice here, adding tang, depth, and a beautiful crimson hue. (Sadly, I don’t have a good substitute for you. Trust me, you’ll want to grab a good bottle of sumac for this one.) 

labeled ingredients for piyaz including parsley, sumac, ground cumin, tomatoes, lemon, garlic, red onion, cannellini beans, and olive oil.

Piyaz recipe ingredients 

This recipe is made with just a few simple salad ingredients. Here’s what you’ll need to make it:

  • Small red onion - For milder flavor and a bit more sweetness, you can use a thinly sliced shallot instead.
  • Garlic - You’ll need 2 cloves of fresh minced garlic.
  • Roma tomatoes - Cut them into wedges, or you can use whole cherry tomatoes. 
  • Chopped fresh parsley - For a bright pop of color and a slightly peppery taste.
  • Cannellini beans - One 15-ounce can of white beans, thoroughly rinsed and drained.

Piyaz salad dressing

The tart, citrusy salad dressing with a hefty dose of sumac is the star of the show in this Turkish white bean salad recipe. Here’s what you’ll need to make it:

  • Red wine vinegar and fresh lemon juice - The acidity instantly brightens the earthy beans. I use the red wine vinegar and lemon juice at the beginning as a citrus bath to tame the strong flavors of the garlic and red onion.  
  • Sumac - One of my favorite spices for adding tartness, sumac also adds some smokiness. (For more information about this Middle Eastern spice, have a look at our comprehensive sumac guide.)
  • Extra virgin olive oil - I like an EVOO with a fruity finish in this salad dressing, so I typically opt for our Spanish or Italian olive oils. 

How to make Turkish white bean salad (fasulye piyazı) 

Because we take a shortcut and use canned beans here, this piyaz will only take about 10 minutes or less to make! Here’s how you do it:

  • Make a citrus bath to tame the raw onion and garlic taste. Add 1 thinly sliced red onion and 2 minced garlic cloves to a large bowl. To make the citrus bath (and start your bean salad dressing), pour 5 tablespoons red wine vinegar and the juice of 1 lemon over the onions and garlic. Toss gently and set aside for about 10 minutes while you prepare the rest of the salad.

    sliced red onion and minced garlic in a bowl with red wine vinegar and lemon juice.
  • Prepare the beans, tomatoes, and fresh parsley. While the garlic and onions sit in the citrus bath, cut 3 Roma tomatoes into wedges, chop up some fresh flat-leaf parsley (you need ½ cup parsley), and thoroughly rinse and drain 1 15-ounce can of cannellini beans. 
  • Mix the Turkish salad. Add the tomato, beans, and parsley to the bowl containing the onions and garlic, along with 2 teaspoons of sumac, kosher salt, and black pepper. Toss to combine, being careful not to smash the beans or tomatoes.

    Turkish white bean salad ingredients combined in a bowl including white beans, fresh parsley, tomatoes, red onion, and garlic.

    I typically do a quick taste here and almost always add a little more sumac (sometimes up to a teaspoon more). Pour ¼ cup extra virgin olive oil and toss once more. While you can serve piyaz immediately, popping it into the fridge for a few hours will allow the flavors to blend well. 

    Piyaz tossed with a simple dressing in a glass bowl. 

Piyaz variations

  • Use different white beans. Canned navy beans, great northern beans, or butter beans would work well in this recipe. And if you like, you can cook dried beans from scratch. Just be sure to budget enough time to do so. 
  • Try a different vinegar in the dressing. Piyaz is traditionally made with grape vinegar, which can be difficult to find. But you could also use white wine vinegar or apple cider vinegar instead of the red wine vinegar I used in this recipe. 
Turkish bean salad in a white bowl with fresh parsley, sumac, and olive oil in the background.

Serve it with 

Piyaz is usually served alongside Turkish kofte (the dish is called kofte piyaz), but you can serve it with my shish kofta for a similar vibe. I also love it as a side next to chicken doner kebabs and lahmacun. Try it on a mezze platter alongside creamy fried halloumi, eggplant, pink pickles, and your favorite dip.

Make ahead tips 

As with other bean salads, this Turkish bean salad recipe will hold up well and will deepen in flavor as it sits in the fridge. It’s a great salad to make ahead and keep refrigerated for a bit to allow the flavors to meld. And it’s the perfect lunch the next day!

Leftovers and storage

Leftover piyaz will last in the fridge for up to 4 days in an airtight container in the fridge. 

More bean recipes to try

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4.91 from 10 votes

10-Minute Turkish White Bean Salad (Piyaz)

Suzy Karadsheh
Turkish white bean salad with onions and tomatoes on a deep white plate with sumac alongside.
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.
Prep – 10 mins
Cuisine:
Mediterranean, Turkish
Serves – 6 people
Course:
Salad

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).

Video

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. 
  • Visit Our Shop to browse quality Mediterranean ingredients including olive oils and all-natural and organic spices (like the sumac used in this recipe).

Nutrition

Calories: 152.6kcalCarbohydrates: 15.1gProtein: 4.9gFat: 9.1gSaturated Fat: 1.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6.6gSodium: 265.9mgPotassium: 136.9mgFiber: 4.5gVitamin A: 679.9IUVitamin C: 12.6mgCalcium: 62.3mgIron: 2.2mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. 4 stars
    So simple and tasty, but WAY too heavy on the vinegar for my taste - I think 3 T would be plenty. Will definitely make again.

  2. 5 stars
    Another fabulous recipe from Suzy! I added a second can of beans as there seemed to be plenty of liquid to accommodate that. So fresh tasting!! I’ve yet to make a Mediterranean Dish recipe that I wouldn’t give 5 stars to!!!

  3. 5 stars
    One of the best salads I have tasted!!! I have enjoyed every recipe of yours that I have made.

  4. 5 stars
    As I was looking in my fridge/ freezer for white beans, I make them myself from dry beans, I discovered I only had garbanzos, so I made the salad with garbanzos and what a surprise, it's delicious! Thank you Suzie for being such an inspiration! P. S. I've preordered your cookbook, can't wait!