Turkish Piyaz Bean Salad Food

PIYAZ

Steps:

• Soak the white beans overnight (12 hours).
• Rinse the white beans well and put them into the salad bowl.
• To remove the raw onion strong flavor; place the sliced raw onions on a separate plate and coat the them with a generous pinch of salt, and wait for few minutes. Then rub salt into onions and then rinse, drain and blot dry onions with a paper towel. Then add to the salad bowl.
• Add the chopped parsley leaves.
• Add the sumac and mix them all well.
• Distribute the salad evenly to the serving plates and place the each hard-boiled egg quarter on top of each salad serving.
• Combine apple cedar vinegar, virgin olive oil, and fresh-squeezed lemon juice. And then pour it evenly to the salad on each serving plate.
• Serve

PIYAZ SALAD WITH RED ONIONS, TOMATOES, PARSLEY AND SUMAC

Steps:

• Rub and work sumac and the salt into the onion slices with your hands really well (this will soften the onions and help spices infuse in well).
• Stir in the chopped tomatoes, parsley and paprika flakes, combine well.
• Wisk together the extra virgin olive oil and lemon juice and pour over the piyaz salad. Season with more salt (if needed) and freshly ground black pepper.
• Serve Piyaz Salad with feta cheese, olives and/or hummus for a delicious spread. Piyaz Salad is also the ultimate accompaniment of Lahmacun and Turkish meatballs, kofte.

TURKISH PIYAZ (BEAN SALAD)

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.

PIYAZ - TURKISH WHITE BEAN SALAD RECIPE

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.

PIYAZ

Steps:

• Mix all ingredients in a bowl, stirring very gently with a spoon so as not to chop up the beans. Let sit in the refrigerator for at least an hour to allow the flavors to meld.