Piyaz is a Turkish white bean salad. It is often served as a side dish, but it works just as well as a little snack.
Even if you don’t really fancy white beans, you might want to give this salad a try. It’s elaborate tahini dressing adds a really nice flavour to the beans.
Piyaz is rich in proteins. And piyaz is very easy to prepare in just under 10 minutes!
By the way white beans are not only delicious, but also very healthy! In addition to their high protein content, they also contain many vitamins and minerals such as magnesium and calcium. That means, this salad is really good for your body! And your taste buds will love it as well!
The most climate-friendly way to prepare piyaz would be by using dried white beans. Then soak them in water overnight and cook them yourself. This saves the most on packaging, but it is also quite time-consuming. Since I personally collect screw-top jars anyway to reuse them over and over again, I always choose pre cooked white beans from the jar. I often store snacks or soups in the jars to take them with me. They also come in handy for leftovers. I also use them in my pantry to store legumes or other dry products.
Ingredients for 6-8 servings of piyaz:
1 large or 2 small glasses or cans of white beans
3 red onions, cut into strips
1 bunch of parsley, chopped
Dressing:
1 lemon, the juice
4 tablespoons of spirit vinegar (It is sometimes also called destilled vinegar. It is quite common in some European countries. If you can’t buy it, you can use white wine vinegar too.)
6 tbsp olive oil
1 tbsp tahini
1 pinch of sugar
1/2 tsp salt
1/4 tsp paprika powder, sweet
Preparation:
Mix the lemon juice with tahini, vinegar, olive oil, sugar, salt and paprika powder to make a dressing.
Then mix the dressing with the other ingredients for the salad. Let the Turkish piyaz steep for at least 15 minutes before serving.
The salad is going to stay fresh in the refrigerator for 1-2 days. So you can easily prepare it in advance. It is also great for picnics or BBQs.
Enjoy your meal!
Based on 23 Review(s)
