Piyaz is a beloved staple of Turkish cuisine — a simple yet vibrant salad that’s as nourishing as it is flavorful. This refreshing dish combines tender white beans, thinly sliced onions, juicy tomatoes, fragrant parsley, and the lemony, tangy sumac spice. Dressed generously with extra virgin olive oil and a splash of lemon juice, piyaz is the kind of recipe that proves you don’t need complicated ingredients to create something delicious.
Besides being extremely easy to make, what I love about piyaz is its perfect balance of texture and flavor. The white beans add a generous boost of plant-based protein, making the salad satisfying enough to serve as a light lunch or a hearty side. Crisp onions provide a gentle bite, while ripe tomatoes bring juiciness and natural sweetness. Fresh parsley adds a burst of herbal freshness along with a healthy dose of vitamins C and K. Finally, the tangy sumac ties it all together, lending a bright, citrusy note and a pop of ruby-red color that makes the dish as beautiful as it is delicious.
From a nutritional perspective, piyaz is a powerhouse. White beans are loaded with fiber, which supports digestion and helps keep blood sugar levels steady. Extra virgin olive oil, rich in heart-healthy monounsaturated fats, not only enhances flavor but also provides essential antioxidants. The combination of protein, healthy fats, and fiber makes piyaz a satisfying choice that can be enjoyed on its own or paired with other dishes.
So, if you’re looking for an easy Mediterranean bean salad that’s ready in under 15 minutes, full of fresh flavors, and packed with nutrients, this authentic Turkish piyaz recipe is one you’ll make again and again. It’s proof that healthy eating can be delicious, colorful, and deeply satisfying — all with just a handful of simple ingredients.
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Ingredients
- 1 can of white beans (preferably Cannellini)
- 1 medium red onion
- 125 grams cherry or plum tomatoes
- Juice of 1 lemon
- 2-3 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sumac
- ½ bunch fresh parsley, finely chopped
- Salt and pepper to taste
Instructions
Drain the canned white beans and rinse them well under a stream of cold water. Let them drain for a few minutes.
Slice the onion thinly and place it in a bowl together with the juice of one lemon and the red wine vinegar. Gently mix and let it marinate for about 10 minutes to soften its sharp flavor.
Cut the tomatoes into quarters (or slices if they are larger) and add them to the onions.
Add the drained beans, chopped parsley, sumac, and one tablespoon of extra virgin olive oil.
Season with salt and pepper to taste, then mix gently to keep the beans intact.
Refrigerate the salad for at least 30 minutes so the flavors can blend beautifully.
Notes
Where to find sumac: This tangy, lemony spice is a staple in Turkish and Middle Eastern cooking. You can usually find it in specialty grocery stores or order it online from retailers like Amazon. Don’t confuse it with poison sumac — that’s a completely different plant, related to poison ivy, and is not edible.
No sumac on hand? The salad will still be delicious without it.
Prefer a less juicy salad? Simply drain some of the onion marinade before adding the other ingredients for a drier texture.