Name: Ultimate Turkish White Bean Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Turkish
Ingredients: 2 cups cooked white beans (cannellini or navy beans); 1 medium onion, finely sliced; 1 cup fresh parsley, chopped; 1 large tomato, diced; 1/2 cucumber, diced; 1/4 cup olive oil; 2 tablespoons lemon juice; 1 tablespoon vinegar (white or apple cider); Salt, to taste; Black pepper, to taste; Optional: hard-boiled eggs, sliced (for garnish)

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If you’re ready to bring vibrant Mediterranean flavors into your kitchen, let me share my all-time favorite edible Ultimate Turkish White Bean Salad. This classic dish, also known as piyaz, is that wonderful marriage of creamy beans, crispy vegetables, and a bright, tangy dressing. Whether you’re after a lively side or a light meal on its own, this salad delivers with every refreshing bite. I can’t wait for you to experience the way every ingredient shines in this irresistible, protein-packed salad!

Ultimate Turkish White Bean Salad Recipe - Recipe Image

Ingredients You’ll Need

What makes this salad so special is its beautiful simplicity. Each ingredient plays a key role—crunch, tang, richness, or color, nothing is just filler! Gather these items for an explosion of flavor and texture in every forkful:

Cooked white beans: Cannellini or navy beans turn buttery and soft, making the perfect base for the edible Ultimate Turkish White Bean Salad.
Onion: Finely sliced onion adds a little sharpness and crunch—if the flavor is too strong, soak them briefly in cold water first.
Fresh parsley: Chopped parsley brings lively green color and a fresh, herbal note that lifts the entire salad.
Tomato: Diced tomato adds juicy brightness and a lovely pop of color to the salad.
Cucumber: Cucumber keeps things cool, crisp, and refreshing—perfect for balancing the beans.
Olive oil: Good extra virgin olive oil gives the dressing that luscious richness piyaz is known for.
Lemon juice: Just a splash of lemon juice brightens the whole dish with citrusy tang.
Vinegar: A tablespoon of white or apple cider vinegar adds depth and intensifies the zingy dressing.
Salt: A pinch or two of salt brings out the natural flavors of every vegetable.
Black pepper: Ground pepper gives a subtle, peppery warmth to finish things off.
Optional hard-boiled eggs: Sliced on top, they elevate the salad with extra protein and classic Turkish style.

How to Make edible Ultimate Turkish White Bean Salad

Step 1: Prepare the Beans

If you’re starting with dried beans, give them a good overnight soak in plenty of water to soften. The next day, simmer gently until tender but not mushy. If you prefer convenience, canned beans are perfectly acceptable—just rinse and drain them thoroughly, so you aren’t left with any tinny taste.

Step 2: Mix the Vegetables

In your biggest salad bowl, start assembling: add the white beans, then toss in the finely sliced onion, a generous amount of chopped parsley, juicy diced tomato, and crisp cucumber. This is where the edible Ultimate Turkish White Bean Salad starts to look like a rainbow!

Step 3: Prepare the Dressing

In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, vinegar, salt, and pepper. Take a quick taste—the dressing should be punchy, creamy, and just slightly tart, waking up your palate.

Step 4: Combine Everything

Pour your dressing all over the beans and veggies. Using a large spoon or spatula, gently toss everything until the salad is well coated. Take it slow, so you don’t smash the beans—every bite of edible Ultimate Turkish White Bean Salad should keep that lovely, whole-bean texture.

Step 5: Taste and Adjust

Time to let your taste buds lead! Sample the salad and adjust the seasoning—maybe a little more salt, a splash more lemon juice, or that extra peppery kick, as you like it.

Step 6: Chill (Optional but Recommended!)

For maximum flavor, let your salad rest in the refrigerator for at least 30 minutes. This short chill lets the flavors meld, making every bite of the edible Ultimate Turkish White Bean Salad pop.

Step 7: Serve and Garnish

Transfer the salad to a pretty bowl or platter and, if you’re feeling extra, top with sliced hard-boiled eggs. That Turkish finishing touch makes the dish absolutely stunning to serve!

How to Serve edible Ultimate Turkish White Bean Salad

Garnishes

Garnishing is where you can add your signature flourish. Besides the classic hard-boiled eggs, try a sprinkle of sumac for a citrusy sparkle, extra parsley for verdant freshness, or a dash of Aleppo pepper for gentle heat. These small details make the edible Ultimate Turkish White Bean Salad shine on the table.

Side Dishes

This salad is crazy versatile—enjoy it alongside grilled chicken or lamb, as part of a springtime mezze board, or simply with a big hunk of fresh, crusty bread for scooping. A few olives or pickled vegetables on the side make everything even more festive and authentic.

Creative Ways to Present

For a fun twist, serve the edible Ultimate Turkish White Bean Salad in lettuce cups for a hand-held snack, pile it atop toasted baguette slices for appetizers, or portion it into mason jars for easy picnic fare. It’s gorgeous enough for holidays, but casual enough for a sunny lunch with friends.

Make Ahead and Storage

Storing Leftovers

Got extra salad? Transfer it to an airtight container and chill in the fridge. The flavors will deepen even more by the next day—just give it a little stir before serving. Leftovers will keep fresh and delicious for up to three days.

Freezing

Because this salad is mostly fresh vegetables, freezing isn’t ideal—the texture of the beans and veggies can go mushy after thawing. It’s best enjoyed within a few days of making. If you must freeze, do so without the onion, cucumber, or dressing, and add them fresh after thawing.

Reheating

No reheating needed! The edible Ultimate Turkish White Bean Salad is meant to be served cold or at room temperature, so you can enjoy it straight from the fridge or let it sit out for a few minutes before serving.

FAQs

Can I use different types of beans for this salad?

Absolutely—try butter beans, Great Northern, or even chickpeas for a fun variation, but traditional piyaz usually features white beans for creaminess and mild flavor.

Is edible Ultimate Turkish White Bean Salad vegan?

Yes, as long as you skip the hard-boiled egg garnish, the salad is totally vegan, making it perfect for plant-based diets.

How far in advance can I make it?

This salad is fabulous for meal prep—it gets even tastier after a few hours in the fridge, and can be made up to one day in advance. Just add fresh garnishes before serving for the best texture.

Can I add other veggies or herbs?

Go for it! Chopped red bell pepper, green onions, or even a spoonful of capers add personality. Mint or dill, in addition to parsley, provide even more herbal brightness in your edible Ultimate Turkish White Bean Salad.

What’s the best way to serve this for a crowd?

Pile the salad high on a pretty platter, top with eggs and herbs, and serve with plenty of pita or crusty bread on the side. It’s a guaranteed crowd-pleaser at potlucks or holiday meals.

Final Thoughts

This is honestly one of those salads I make on repeat, and I always get asked for the recipe. The edible Ultimate Turkish White Bean Salad is bright, nourishing, and so inviting—exactly the kind of dish everyone should add to their regular rotation. I hope you fall in love with its incredible flavors just like I did!

Ultimate Turkish White Bean Salad Recipe

★★★★★

4.7 from 6 reviews

Author: lilan
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A refreshing and nutritious Turkish salad recipe featuring white beans, fresh vegetables, and a zesty dressing. Piyaz is a simple yet flavorful dish perfect for any occasion.

Instructions

Prepare the Beans: If using dried beans, soak them overnight and cook until tender. If using canned beans, rinse and drain them.
Mix Vegetables: In a large bowl, combine the cooked white beans, sliced onion, chopped parsley, diced tomato, and diced cucumber.
Prepare the Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and black pepper.
Combine: Pour the dressing over the bean and vegetable mixture. Toss gently to combine until everything is well coated.
Taste and Adjust: Sample the salad and adjust seasoning if necessary, adding more salt, lemon juice, or pepper to taste.
Chill (Optional): For best results, refrigerate for about 30 minutes to allow the flavors to meld.
Serve: Transfer to a serving bowl and garnish with sliced hard-boiled eggs if desired.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: Turkish