Turkish Bean Salad (Fasulye Piyaz)

Cook Eat WorldMiddle EasternTurkish Bean Salad (Fasulye Piyaz)
By Published On: January 26th, 2022

One of my all-time salads, this Turkish white bean salad is a zingy, creamy Mezze dish. Jam-packed with lemony flavour and an amazing texture it’s essential at any Turkish inspired dinner table.

A Turkish bean salad with eggs, onion and dill - Fasulye Piyaz

This Turkish Bean Salad, known as ‘Fasulye Piyaz’ was one of the most memorable dishes to eat on my trips to Turkey. In Antalya where the dish is said to have originated, it’s a staple on any menu. Piyaz is a rich, creamy cold Mezze, infused with citrussy lemon and topped with eggs and herbs. It's quite something, healthy, hearty and suitably delicious! Served in a variety of ways, some with tahini, some without in a creamy yoghurt dressing. The white beans are elevated into something very special.

Normally served as small plates (Mezze), Piyaz is an essential choice when filling the table with tasty bites. Other must-try Turkish favourites include the divine carrot salad, beetroot & yoghurt salad and hummus - try my recipe for Black Hummus!

A Turkish bean salad with eggs, onion and dill - Fasulye Piyaz

What you'll need

Making Piyaz at home is quick and easy, there’s no cooking required, just mix up the ingredients and your Mezze salad is ready.

  • White beans - I use canned cannellini beans, but any small, white bean like butter, navy, great northern and lima beans are all fine by me.
  • Lemon & Vinegar - The Piyaz I ate in Turkey all shared a similar sharpness, some more lemon focussed, some more vinegar focussed - I like it more lemon focussed plus a little white wine vinegar too.
  • Yoghurt - I like my salad creamy, so use a couple of spoonfuls of thick yoghurt
  • Eggs - Most versions of Piyaz will include boiled eggs on top as a garnish. They’re a surprisingly amazing addition!
  • Garnishes - I love the crunch of onion alongside sour sumac, fresh dill, parsley or mint and a sprinkling of Aleppo pepper.

Step by Step

This Turkish white bean salad couldn’t be easier to prepare - you can make it in advance and refrigerate until needed. Let it come to room temperature for about an hour before eating, it tastes much better!

  1. Boil and peel some eggs and set aside
  2. Mix the beans, yoghurt, oil, lemon, cumin, vinegar and salt & pepper
  3. Spread onto a platter and garnish with the onion, sumac, eggs, herbs and a drizzle of oil.
A Turkish bean salad with eggs, onion and dill - Fasulye Piyaz

Pro Tips & Variations

  1. Use canned beans. I'll often make this salad with whatever beans I have in the cupboard and have created versions using, kidney beans, black eyed peas and black beans. The wonderful flavour suits any bean.
  2. Add tahini. Some versions of Fasulye Piyaz include tahini, which brings a wonderful nutty note to the salad. stir in 1-2 tablespoons into the yoghurt.
  3. Change up the herbs. My favourite is dill, but will also use mint, parsley, oregano, marjoram and thyme.

More delicious Turkish and Mediterranean Mezze

If you like this Piyaz salad, you might also like to try some more delicious Mezze style recipes.

How to make my Turkish Bean Salad (Fasulye Piyaz)

A Turkish bean salad with eggs, onion and dill - Fasulye Piyaz

Turkish Bean Salad (Fasulye Piyaz)

Rate this recipe

5 from 2 votes
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Recipe by Lee
Course Appetizer, Side Dish
Cuisine Turkish
Prep Time15 minutes
Total Time15 minutes
Servings (adjustable) 4
Calories (per serving) | 182

Video Recipe

Ingredients

  • 1 400g can of cannellini beans
  • 2 tbsp Greek yoghurt (plain)
  • 1 tsp ground cumin
  • 1/2 lemon (juice of)
  • 1 tsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt & pepper
  • 2 tbsp finely sliced red onion
  • 1/2 tsp Sumac
  • 1 tbsp fresh dill (or mint, or parsley)
  • 3 eggs (boiled for 6 minutes and peeled)
  • 1 tsp Aleppo pepper

Instructions

  • Bring a small pan of water to the boil and cook the eggs for 6 minutes Cool for 30 seconds in cold water then peel the eggs, cut into slices or quarters and set aside.
  • Drain the cannellini beans and rinse through a sieve then add to a large bowl.
  • Stir in the yoghurt, cumin, lemon juice, vinegar, olive oil and salt & pepper.
  • Pour the beans mix onto a platter to form a single layer. Thinly slice the onion and mix with the sumac then sprinkle this on top of the beans. Arrange the eggs on top then scatter over the dill and Aleppo pepper.
    Finally, drizzle over a little more extra virgin olive oil.
  • Refrigerate until needed, but bring to room temperature for 30-60 mins for the best flavour.

Nutrition

Calories: 182kcal (9%) | Carbohydrates: 3g (1%) | Protein: 5g (10%) | Fat: 17g (26%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg (41%) | Sodium: 60mg (3%) | Potassium: 92mg (3%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 348IU (7%) | Vitamin C: 8mg (10%) | Calcium: 39mg (4%) | Iron: 1mg (6%)
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