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Turkish White Bean Salad (Piyaz)

So fast and easy to make, this salad is so bright and light and crunchy. Full of refreshing ingredients with a tangy lemon dressing.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Turkish
Keyword: Bell Peppers, Cucumbers, Lemon Juice, Olive Oil, Quail Eggs, Sumac, Tomatoes, Vinegar, White beans
Servings: 4 servings
Calories: 428kcal
Author: ChiefElf

Ingredients

For the salad:

  • 1 ½ cups boiled white beans (or 400 grams canned white beans)
  • ½ cup chopped tomatoes
  • ½ cup chopped cucumbers
  • 1 - 2 chopped green bell peppers
  • ¼ cup chopped parsley
  • ¼ cup chopped fresh dill
  • ¼ cup chopped green onions or chives
  • 4 hard boiled eggs (I used quail eggs)

For the dressing:

  • 2 tablespoons olive oil
  • 1 teaspoon vinegar
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 1 teaspoon sumac

For the quick onion pickle:

  • 2 cups hot water
  • 2 red onions, thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 1 teaspoon sumac

Instructions

  • In a large bowl, combine all the ingredients for the salad, except for the eggs.
  • If you do not want to pickle the red onions, then just chop them thinly and add to the salad like that. If you do want to pickle the red onions, then please see the method for the quick pickle below.
  • In a small bowl, mix everything for the dressing.
  • Pour the dressing mix over the salad mix and toss through, until the dressing is mixed through.

Quick onion pickle:

  • In a medium bowl, add two cups of hot water.
    Add the thinly slices red onions to the hot water and blanch them for a minute.
    Then toss them into very cold water, to prevent the cooking process.
  • Place them in a medium bowl and add lemon juice, sumac, salt, lemon juice. Mix through well and allow to stay for at least 5-10 minutes. The longer they stay in the mix, the brighter the color will be.