Piyaz Turkish White Bean Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 red onion, thinly sliced
02 -
3 medium tomatoes, diced
03 -
1 can (425 g) butter beans, drained and rinsed
04 -
1/4 cup fresh parsley, finely chopped
→ Dressing & Seasonings
05 -
2 teaspoons sumac
06 -
1 teaspoon sea salt, divided
07 -
3 tablespoons (45 ml) extra-virgin olive oil
08 -
1 tablespoon (15 ml) red wine vinegar
09 -
1 tablespoon (15 ml) freshly squeezed lemon juice
10 -
Black pepper, freshly ground, to taste
11 -
1 teaspoon Aleppo chili flakes (pul biber)
# Instructions:
01 -
In a large mixing bowl, combine the sliced red onion, sumac, and 1/2 teaspoon sea salt. Massage the sumac and salt into the onions with your hands for 30 to 60 seconds until the onions soften and release some liquid.
02 -
Incorporate the diced tomatoes, drained butter beans, and chopped parsley into the bowl with the onions. Toss gently to mix.
03 -
Pour the lemon juice, red wine vinegar, olive oil, and remaining 1/2 teaspoon sea salt over the salad. Add Aleppo chili flakes. Toss thoroughly until evenly coated.
04 -
Taste and adjust seasoning with additional sea salt and freshly ground black pepper if desired. Serve immediately or optionally cover and allow to marinate for 20–30 minutes before serving.
05 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Notes:
01 -
Letting the salad marinate for 20–30 minutes enhances flavor development as the onions mellow and the beans absorb the dressing.