White Bean Salad Recipe

5 from 5 votes

This White Bean Salad is a Turkish Fasulye Piyaz made with white beans, red onion, parsley, tomatoes, boiled eggs, and a creamy tahini dressing. It is inspired by Antalya-style Piyaz and makes a lovely side dish, meze, or light lunch.

Prep Time15

Total Time15

Course: Appetizer, Main Course, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 261kcal

Author: Ayla Clulee

Ingredients

For the Sauce

1 ¾ oz cooked white beans, reserved from the salad beans (50 grams)
1 ¾ oz tahini (50 grams)
1 teaspoon white wine vinegar or cider vinegar
2 tablespoon extra virgin olive oil
2 tablespoon lemon juice
2 tablespoon cold water plus more if needed
½ teaspoon salt

For Piyaz

3 cups cooked white beans, drained about 2 x 15 oz cans or 480 g drained weight
1 small red onion (finely sliced) (or 4 spring onions, sliced)
½ cup parsley (chopped)
¼ teaspoon chili flakes (optional)
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
salt (to taste)

To Garnish

2 hard boiled eggs (cut into quarters)
1 diced tomato (or 4 cherry tomatoes cut into quarters)

US Customary - Metric

Instructions

Preparing the Sauce

Peel 1 ¾ oz (50 g) of cooked white beans if you want a smoother sauce, then mash them with a fork until they form a paste.
Add the tahini, vinegar, olive oil, lemon juice, cold water, and salt. Whisk until smooth.
If the sauce is too thick, add a little more cold water, 1 teaspoon at a time. Taste and adjust the salt or lemon juice if needed.

Assembling the Piyaz

Place the drained white beans in a large bowl.
Add the sliced onion, chopped parsley, chili flakes, paprika, black pepper, and a little salt.
Pour the tahini sauce over the beans and mix gently until everything is combined. Try not to crush the beans.
Transfer to a serving bowl or individual plates. Garnish with hard-boiled eggs and chopped tomatoes.

Notes

Use canned beans for a quick salad, or cook dried white beans from scratch if you prefer a softer texture.
Drain the beans well before mixing them with the dressing.
If the red onion tastes too strong, rub it with a pinch of salt, a little lemon juice, and a pinch of sumac. Leave it for a few minutes before adding it to the salad.
Add the water to the tahini sauce slowly. Different tahini brands have different textures.
This salad is best served freshly made, but leftovers can be kept in an airtight container in the fridge for up to 3 days.
Do not freeze Piyaz salad.
Leave out the boiled eggs for a vegan version.

Nutrition