Turkish Piyaz Bean Salad
Bright, zesty, and packed with wholesome flavors, Turkish Piyaz Bean Salad is a delightful blend of tender white beans, crisp vegetables, and a creamy tahini-infused dressing. This Mediterranean-inspired dish features earthy sumac, tangy lemon juice, and the bold contrast of silky hard-boiled eggs, making it a rich yet refreshing side dish or standalone meal. Fresh parsley and optional green chili add layers of herbaceous and spicy notes, while the soft bite of marinated red onions enhances its vibrant taste profile. Ready in just 25 minutes, this protein-packed salad is perfect for busy weeknights or as a crowd-pleasing addition to any table. Serve it chilled for optimal flavor and enjoy this healthy, gluten-free dish that brings the tastes of Turkey to your kitchen.
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Recipe Information
Ingredients
- 400 grams White beans (cooked or canned, drained and rinsed)
- 1 medium Red onion
- 2 medium Tomatoes
- 15 grams Parsley (fresh, chopped)
- 2 large Hard-boiled eggs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Tahini
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Sumac (optional, for garnish)
- 1 small Green chili pepper (optional, finely chopped)
Instructions
If using dried white beans, soak them overnight and then cook until tender before proceeding. If using canned beans, drain and rinse them thoroughly under cold water.
Peel and thinly slice the red onion into half-moons. Place the sliced onion in a bowl of cold water for 5 minutes to reduce its sharpness, then drain and pat dry.
Dice the tomatoes into small cubes and set them aside.
Finely chop the fresh parsley, removing any thick stems.
Peel the hard-boiled eggs and slice them into quarters. Set them aside for garnish.
In a small bowl, whisk together the olive oil, lemon juice, tahini, white vinegar, salt, and ground black pepper to create a creamy dressing. Adjust seasoning if needed.
In a large mixing bowl, combine the cooked white beans, sliced red onion, diced tomatoes, parsley, and any chili pepper if using.
Pour the dressing over the salad and gently toss everything together until evenly coated.
Transfer the salad to a serving dish. Arrange the sliced hard-boiled eggs on top and sprinkle sumac over the eggs and salad as a finishing touch.
Serve the piyaz bean salad immediately or let it chill in the refrigerator for 20 minutes to allow the flavors to meld. Enjoy it as a side dish or a light, healthy meal.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 768 mg | 33% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 3.7 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 391 mg | 30% | |
| Iron | 1342.8 mg | 7460% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
