Piyaz – Turkish White Bean Salad is a protein packed salad that can even be a meal on its own.
Turkish cuisine is one of my favorites with one foot in Europe and the other in the Middle East, it’s a perfect mix of different culinary traditions. When deciding what country to pick for this week’s BM theme of European foods, it was a no brainer for me to choose Turkey. This salad will make a delicious addition to a Turkish meze.
Piyaz is a white bean salad popular throughout Turkey. It is pretty standard throughout Turkey, except in the Antalya region where it is served in a rich tahini (sesame seed paste) based dressing.
To compliment this salad, try some of the other Turkish foods I’ve cooked up!
- Bazlama – Yogurt Bread
- Menemen – Turkish Breakfast Stew
- Balik Koftesi – Fish Fritters
- Lamb Pide
- Whole Wheat Lahmacun – Turkish Pizza
- Firinda Makarna – Turkish Mac & Cheese
- Sutlu Irmik Tatlisi – Turkish Semolina Pudding
IN THE MAKING – HOW TO MAKE PIYAZ – TURKISH WHITE BEAN SALAD
The dressing can be halved. This double quantity was enough for the piyaz and a green salad.
Piyaz – Turkish White Bean Salad
- 15 oz. can navy beans drained and rinsed
- 6 large green beans sliced thin
- 1/2 cup halved grape tomatoes
- 1/2 cup finely chopped mix herbs parsley, mint, dill
- 2 hard boiled eggs sliced
- Dressing Ingredients:
- 1/4 cup lemon juice
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
- Place green beans in a bowl with 1 tablespoon of water. Microwave on high for 2 minutes.
- Combine green beans with all other salad ingredients, except the eggs.
- To make the dressing combine lemon juice, vinegar, salt and pepper in a small bowl. Slowly add oil while whisking constantly to form a homogenous dressing.
- Add half of the dressing to the salad and toss well. Save reserved dressing for another purpose. Let salad chill for at least 30 minutes.
- Serve, garnished with the eggs.
This salad is very customizable. Common ingrediients that are often included are garlic, onions, bell pepper and tomatoes.
Blanche and shock refers to cooking vegetables in boiling water for just a few minutes so they do not taste raw, but they should still have a bite to them. Then they are shocked by placing them in ice water to immediately stop the cooking process. The dressing can be halved. This double quantity was enough for the piyaz and a green salad.