Piyaz
Creamy white beans, juicy tomato wedges, and lemon-sumac dressing come together in a fresh, no-cook Turkish piyaz. It’s punchy, pantry-friendly, and done in 15 minutes flat. This one’s got sharp edges in all the right places and plays well with anything smoky, grilled, or flatbread-adjacent. Built for repeat rotation.
Servings: 5 Cups
Calories: 207kcal
Cost: $6.50
Equipment
Ingredients
Salad:
- 15 oz. Canned white beans drained and rinsed
- ⅓ cup red onion thinly sliced
- 2 cups tomato cut into thin wedges
- 1 cup parsley chopped
- ⅓ cup pitted Kalamata olives optional
Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic minced
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon sumac
- ¼ teaspoon ground black pepper
- ¾ teaspoon salt or to taste
Instructions
- Place the white beans in a large mixing bowl. Add the red onion, tomato wedges, parsley, and olives if using. Toss gently to combine.
- In a separate bowl, whisk the olive oil, lemon juice, garlic, Aleppo pepper flakes, sumac, black pepper, and salt until fully blended.
- Pour the dressing over the salad and toss gently for 30 seconds to coat evenly.
- Let rest at room temperature for 10 minutes before serving as a side or light main dish.
Notes
🧅 Chill Out, Onion-Stuff:
If your red onion’s got too much bite, soak it in cold water for 10 minutes. Drain well to keep the crunch, not the sting.
🍅 Tomatotal Eclipse:
Use firm, ripe tomatoes. If they’re overly juicy, drain in a mesh strainer so your salad doesn’t turn into bean soup.
Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 511mg | Potassium: 631mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1662IU | Vitamin C: 27mg | Calcium: 95mg | Iron: 4mg