Turkish Bean Salad (Fasulye Piyaz)
By Lee Jackson ↣ Published on: January 26, 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.
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!
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!
- Step 1
Boil and peel some eggs and set aside
- Step 2
Mix the beans, yoghurt, oil, lemon, cumin, vinegar and salt & pepper
- Step 3
Spread onto a platter and garnish with the onion, sumac, eggs, herbs and a drizzle of oil.
Pro Tips & Variations
- 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.
- 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.
- Change up the herbs. My favourite is dill, but will also use mint, parsley, oregano, marjoram and thyme.
Serving and storing suggestions
Piyaz will stay fresh in the fridge for 3-4 days. It's not suitable for freezing. I prefer it at room temperature, but straight from the fridge is fine too.
Ready to get cooking?
So, now that you can see for yourself just how simple Piyaz is to make at home you can be sure to make it for your next Med-style dinner. It's perfect with fish, meat or other vegetarian dishes. Once you try, you'll see why it's one of my most favourite Turkish dishes. Enjoy.
Any Questions? (FAQ)
Have any questions about Fasulye Piyaz? Let me know in the comments below.
Does Piyaz contain tahini?
Yes and no. There are variations on the recipe - this recipe contains no tahini, but I'll often add 1-2 tablespoons to the mix to create a creamy, nutty flavour which is most delicious!
Where is Piyaz from?
This recipe is Turkish in origin.
Is Piyaz vegan?
This recipe contains yoghurt, so no it is not. You can switch traditional yoghurt for a vegan option, but as it stands it contains dairy.
More delicious Turkish and Mediterranean Meze
If you like this Piyaz salad, you might also like to try some more delicious Mezze style recipes.
Turkish Bean Salad (Fasulye Piyaz)
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- 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
- 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.
Hi. This looks awesome! Definitely different to other Middle-Eastern bean salad recipes, with that addition of yoghurt. Just wondering with the “1 ground cumin” is that supposed to be 1 teaspoon? Cheers
It is! Technical glitch (i.e. me). Thanks!