Turkish “piyaz” is a refreshing bean salad served cold, perfect for summer days ☀️ Whenever I say it’s a 10-minute recipe—it truly is! You just need to dice a few vegetables and toss everything into a bowl. Toast a slice of bread on the side or add your favorite grain to make a complete Buddha bowl.
Ingredients (4 servings)
500g (2 cans) white beans (+2 tbsp bean liquid)
1/2 large (200g) red onion (1/8-in, root-to-stem slices)
1 1/2 tbsp lemon juice
3 tbsp olive oil
1/4 tsp salt
1 tbsp sumac (or use a ‘lil more lemon)
2 (200g) tomatoes, diced
1 bunch (30g) of parsley leaves, minced
Instructions
1. Place canned white beans along with some of its liquid into a large bowl.
2. Add the onion slices, lemon juice, olive oil, salt, and sumac; then mix.
3. Add the diced tomatoes and parsley, lightly toss. Taste and season again if needed. Refrigerate for at least 1 hour and serve. Bon appétit!
Notes
-Piyaz is traditionally made with Turkish “dermason” beans but you could use any bean you like. I usually make it with Great Northern or cannelini beans.
-Slicing onions root-to-stem, with a sharp knife, preserves cell structures and makes onions less likely to make you cry thanks to decreased propanethial S-oxide in the air!
-You could make the dressing in a separate bowl, but don’t have to. The bean liquid really helps with emulsifying the olive oil.
-Use the best olive oil you got! We joined an olive oil club that sends super-fresh (like 3-month-old) EVOO every quarter and it’s been heavenly.
-Save piyaz in the refrigerator for up to 3 days.
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