Turkish White Bean Salad (Piyaz)

Serander Redaktion·15 min·Serves 4·Easy

Fresh, creamy and bursting with flavour, Piyaz is one of Turkey's most beloved bean salads. Made with tender white beans, juicy tomatoes, crisp onions and a rich tahini dressing, it is naturally packed with plant protein and fibre while coming together in just 15 minutes.

The secret that makes this salad unmistakably Turkish is Serander Sumac. Its bright, citrusy acidity balances the creamy tahini dressing beautifully and brings freshness without adding extra liquid.

Serve it as a light lunch, a side for grilled meat or fish, or as part of a mezze table with warm flatbread.

Ingredients

  • For the salad
  • 480 g cooked white beans (drained)
  • 1 medium tomato, cut into chunks
  • ½ large onion, thinly sliced
  • 1 small bunch fresh parsley, finely chopped
  • 1-2 tsp Serander Sumac, plus more to serve
  • For the tahini dressing
  • 120 g tahini
  • Juice of ½ lemon
  • 1 garlic clove
  • 3 tbsp apple cider vinegar
  • 4 tbsp extra virgin olive oil
  • 60 ml warm water
  • 1 tsp salt
  • ¼ tsp ground cumin
  • 2 tbsp cooked white beans (taken from the salad ingredients)

Method

  1. Prepare the dressingAdd the tahini, lemon juice, apple cider vinegar, garlic, olive oil, warm water, salt, cumin and the reserved cooked beans to a blender. When tahini is mixed with lemon juice and vinegar it naturally thickens, and the warm water loosens the dressing while keeping it creamy. Blend until completely smooth. The dressing should be silky and pourable, but not watery.
  2. Assemble the saladSpread the cooked white beans onto a serving platter. Arrange the sliced onions over the beans, followed by the tomato chunks and finely chopped parsley. Traditionally the ingredients are layered rather than mixed, so the vibrant colours stay visible. Drizzle the tahini dressing generously over the salad, finish with a generous sprinkle of Serander Sumac and serve immediately.

Serving suggestion

Piyaz is delicious with grilled lamb, chicken, fish or kebabs, and it is equally satisfying as a light vegetarian meal with warm pita or crusty bread.

The creamy dressing, fresh herbs and the bright citrus notes of Serander Sumac create the perfect balance of richness and freshness.