Turkish Bean Salad (Piyaz)

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By Published On: October 20th, 2019

One of my all-time salads, this Turkish bean treasure is a zingy, creamy delight. Jam-packed with flavour and an amazing texture it’s essential at any Turkish inspired dinner spread.

Turkish Bean Salad (piyaz)

The Turkish Bean Salad, known as Piyaz was one of my favourite dishes to eat on my trips to Turkey. In Istanbul, in many of the mezze restaurants, the second you sit down, you'll experience a ninja-like waiter sweep into view, proudly parading a giant tray of small meze plates to tempt you; like the creamy Turkish carrot salad or the deliciously earthy and sweet Turkish Beetroot & Yoghurt Dip. You'll point and pick (a great way to order food) at the plates that looked most appealing. It's heaven!

Frequently on my selection is a white bean salad, much like an Italian cannellini bean salad - I absolutely LOVE beans of any kind, and this salad is amongst the best, rich, yet light - sharp and zingy and totally addictive. It's super easy to make at home too.

Serving suggestions and substitutes

The Turkish Bean Salad is versatile in that you can use whatever white bean you have at hand. Cannellini beans, butter beans, navy beans, great northern and lima beans are all perfect for this dish. This dish has its roots as a Persian bean salad, so any beans associated with Persian cuisine would also be suitable - think, black eyed peas, fava beans and garbanzo. But it's a white bean that I love the most, creamy and soft - perfection!

The salads I ate in Turkey all shared a similar sharpness, some more lemon focussed, some more vinegar focussed - I typically just adjust with what I have more of when I make it. The herbs for this dish seemed to vary between dill and parsley. Dill in particular is splendid, so I'd urge you to not substitute too much with other herbs to keep the authentic Turkish flavour.

Some versions of the salad featured sliced or crumbled hard boiled eggs on top, which is a fantastic addition. Give this a try!

More delicious Turkish and Mediterranean salads

If you like this salad, you might also like to try some of the other dishes that would work alongside it as part of a Turkish themed dinner table.

How to make my Turkish Bean Salad

Turkish Bean Salad (piyaz)

Turkish Bean Salad (Piyaz)

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Prep Time15 minutes
Total Time15 minutes
Servings (adjustable) 4
Calories (per serving) | 209


  • 1 400g can of cannellini beans
  • 2 tbsp Greek yoghurt (plain)
  • 1 tsp ground cumin
  • 1 lemon (juice of)
  • 1 tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt & pepper
  • 1 tbsp fresh mint or dill or parsley (chopped)
  • 2 tbsp finely sliced red onion
  • 1/2 tsp Sumac


  • Drain the cannellini beans, retaining the liquid.
  • In a large bowl, stir to combine the beans with yoghurt, cumin, lemon juice, vinegar, olive oil and salt & pepper. Add a little of the bean liquid if it's too thick in texture - it should have the consistency of double cream.
  • Pour the beans mix onto a platter and then sprinkle with the herbs, onions and sumac. Add a fresh grinding of black pepper and a drizzle of extra virgin olive oil.
  • Serve at room temperature for best flavour. The white bean salad pairs well with meat, fish and poultry as a side dish - I personally love it with lamb and chicken.


Nutrition Facts
Turkish Bean Salad (Piyaz)
Amount Per Serving
Calories 209 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 220mg10%
Potassium 37mg1%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 1g1%
Protein 7g14%
Vitamin C 15mg18%
Calcium 76mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Appetizer, Side Dish
Cuisine | Turkish
Keyword | Bean Salad, Piyaz

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