Lunch · 20 min · turkish

Piyaz (White Bean Salad)

Cannellini beans does the heavy lifting here, with red onion rounding it out. A Turkish lunch that takes 20 minutes, start to finish. It is weeknight cooking that still hits your targets — 12 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Cannellini beans
• 1 Red onion
• 2 Tomatoes
• 0.5 cup Parsley
• 0.25 cup Olive oil
• 3 tbsp Lemon juice
• 1 tbsp Red wine vinegar
• 2 tsp Sumac
• 1 tsp Salt

Steps

1. Slice the red onion paper-thin and toss it with the sumac and a pinch of salt. Massage for a minute until the onion softens and turns vivid pink — this tames the raw bite.
2. Drain and rinse the beans, then fold them gently with the onion so they do not break apart. Piyaz should show whole, creamy beans.
3. Whisk the olive oil, lemon juice, and vinegar with salt, then pour over the beans and toss.
4. Fold in the diced tomatoes and chopped parsley at the last minute so they stay fresh and bright.
5. Rest 10 minutes for the beans to drink in the dressing, then serve at room temperature. In Antalya they add tahini to the dressing — try it once and you will understand.

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