Turkish Piyaz Salad
This vibrant Turkish Piyaz Salad is a refreshing medley of tender cannellini beans, crisp red onion, and fresh parsley, all brought together by a zesty sumac-lemon dressing. It's a light yet satisfying dish, bursting with bright, herbaceous flavors and delightful textures, perfect as a healthy side or a light main course.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 250 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gcannellini bean, canned, rinsed and drained
- 0.5 pcsred onion, thinly sliced
- 0.5 cupfresh parsley, finely chopped
- 1 tspsumac
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 1 pcstomato, diced(optional)
- 0.5 pcscucumber, diced(optional)
dressing
- 3 tbspolive oil
- 2 tbsplemon juice, freshly squeezed
- 1 tbspred wine vinegar
Equipment
Large mixing bowl · Small mixing bowl · Whisk · Chef's knife · Cutting board · Colander · Measuring spoons · Measuring cups · Spatula or large spoon
The method
Step by step
- 1
Rinse and thoroughly drain the cannellini beans under cold running water to remove excess starch and ensure a clean flavor.
About 1 min
Cook’s note: Rinsing canned beans thoroughly helps to reduce their sodium content and improve their texture.
- 2
Thinly slice the red onion into delicate half-moons using a sharp knife or mandoline.
About 2 min
Cook’s note: For a milder onion flavor, soak the sliced red onion in ice water for 10-15 minutes, then drain well before adding to the salad.
- 3
Finely chop the fresh parsley, ensuring no large stems are included.
About 2 min
Cook’s note: Use flat-leaf parsley for its robust flavor and tender leaves, which are ideal for salads.
- 4
Dice the tomato and cucumber into small, uniform pieces, approximately 1/2 inch in size.
About 3 min
Cook’s note: For a less watery salad, you can deseed the tomato before dicing.
- 5
In a large mixing bowl, combine the rinsed cannellini beans, thinly sliced red onion, chopped fresh parsley, diced tomato, and diced cucumber.
About 1 min
- 6
In a separate small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, sumac, salt, and black pepper until emulsified and well combined.
About 2 min
Cook’s note: Taste the dressing and adjust the seasoning as needed; a good dressing should be bright and balanced.
- 7
Pour the prepared dressing evenly over the bean and vegetable mixture in the large bowl.
About 1 min
- 8
Gently toss all ingredients together using a spatula or large spoon until every component is thoroughly coated with the vibrant dressing.
About 2 min
Cook’s note: Tossing gently prevents the beans from breaking apart and maintains the salad's appealing texture.
- 9
Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for a minimum of 15 minutes, allowing the flavors to meld and deepen.
About 15 min
Cook’s note: Chilling the salad not only enhances the flavors but also improves the overall texture, making it more refreshing.
Per serving
Nutrition
- Calories
- 249.6kcal
- Protein
- 10.8g
- Carbs
- 29.7g
- Fat
- 10.7g
- Fibre
- 7.1g
- Sugar
- 2.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This refreshing Piyaz salad pairs wonderfully with grilled meats like kebabs or chicken, or as part of a larger mezze platter. For an extra layer of flavor, consider adding a sprinkle of red pepper flakes or a few Kalamata olives. A side of warm pita bread is perfect for scooping up every last bite.
Store leftover Piyaz Salad in an airtight container in the refrigerator.
This salad is best served chilled and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving to enhance the flavors.
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