Piyaz (White Bean Salad)

Piyaz is one of those salads that shows up quietly on the table and somehow works with everything. It’s simple, built around white beans, but never boring. A good olive oil, lemon, sumac, and a handful of fresh herbs are really all it needs.

I usually make it as a side for grilled meat or fish, but it also holds its own as a light lunch. It’s filling without being heavy, fresh without trying too hard, and easy to pull together with pantry ingredients.

Ingredients

• 2 cups white beans (boiled and drained, or canned)

• A handful of fresh parsley, chopped

• A handful of cherry tomatoes (or 1-2 medium-sized tomatoes, chopped)

• Half a red onion, diced

• Juice of half a lemon

• 3 tablespoons of olive oil

• 1 teaspoon salt

• 1 teaspoon sumac

Instructions

Prepare the beans

If using canned beans, rinse them well under cold water and drain. If you cooked them yourself, let them cool completely before using.

Chop the vegetables

Finely chop the parsley, halve the tomatoes, and dice the red onion. If you prefer a milder onion taste, soak the onion in cold water for 10 minutes, then drain well.

Combine

Place the beans, parsley, tomatoes, and onion in a bowl. Add the lemon juice, olive oil, salt, and sumac. Toss gently so the beans stay intact.

Serve

Piyaz is best served fresh, but it also keeps well in the fridge for a day. Finish with a little extra parsley or sumac if you like. Serve alongside grilled meat, köfte, fish, or with a simple piece of bread. It also works nicely as part of a mezze spread.