Piyaz Turkish White Bean Salad Food

PIYAZ - TURKISH WHITE BEAN SALAD RECIPE

Piyaz - Turkish White Bean Salad Recipe image

Piyaz, a refreshing, creamy and zesty Turkish white bean salad that is the perfect side dish when you want to impress. It comes together in 10 minutes and can be made in advance.

Provided by Aysegul Sanford

Time 10m

Number Of Ingredients 13

Ingredients

¼ cup olive oil
4 tablespoons apple cider vinegar
1 garlic clove (peeled and minced)
2 tablespoon lemon juice
1 teaspoon kosher salt
½ teaspoon black pepper
1/2 small red onion (sliced thinly in half moon shape (1/2 cup))
2 cans white bean (Cannelini or Navy Beans would work - drained and rinsed)
2 medium sized tomatoes (sliced ½ inch in half moon shape)
½ cup Italian Parsley (roughly chopped)
1 tablespoon sumac
3 tablespoons Black pitted olives
2 hard boiled eggs (sliced)

Steps:

To make the dressing: Place olive oil, apple cider vinegar, garlic clove, lemon juice, kosher salt, and black pepper in a bowl and whisk until fully incorporated. Set aside.
Place sliced red onion in a bowl of water and let soak for 5 minutes, drain.*
Assemble the salad: Place white beans, drained red onions, sliced tomatoes, and chopped parsley in a large bowl. Drizzle it with the dressing and sumac. Give it a gentle toss.
Cover it with plastic wrap and let it sit in the fridge for 30 minutes before serving. This is an optional step but allows flavors to mingle and deliver a next level delicious salad.
If preferred, garnish with black pitted olives and hard boiled eggs. Serve.

Nutrition Facts : Calories 136 kcal, Carbohydrate 3 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 588 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

TURKISH PIYAZ (BEAN SALAD)

Turkish Piyaz (Bean Salad) image

From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.

Provided by COOKGIRl

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups cannellini beans
1 1/2 cups dark red kidney beans
2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
4 green onions, chopped (green and white parts-use purple scallions if you can find them)
1 small banana pepper, thinly sliced (also known as cubanelle)
1/4 medium red onion (diced or sliced)
lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)
3 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt, to taste
fresh crack black pepper, to taste
3 hard-boiled eggs, peeled and each egg quartered
black olives (I used Greek black olives)
fresh parsley (NOT dried)

Steps:

Rinse and drain the beans.
Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
Before serving, garnish with eggs, black olives and parsley.
Servings are estimated.
Preparation time is estimated using canned beans.

Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 139.9, Sodium 339.1, Carbohydrate 34.5, Fiber 11.5, Sugar 5, Protein 16.5

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