If you’re looking for a fresh, healthy, and protein-packed salad, you have to try Piyaz. This traditional Turkish white bean salad is also a beloved dish in many Persian homes, where it’s known as Salad-e Loobia Sefid (سالاد لوبیا سفید). Although many people associate Piyaz with Turkey, this simple yet flavorful bean salad has been enjoyed across the region for generations.
One of the most famous versions is Antalya Usulü Piyaz, a specialty from the Turkish city of Antalya. What makes it so special is its rich, tangy dressing that coats every single bean with incredible flavor. Traditionally, the beans are almost completely covered in the dressing. In my version, I use a little less dressing to let the fresh vegetables and creamy white beans shine while still keeping the authentic taste.
Piyaz is everything you want in a salad—fresh, satisfying, nutritious, and incredibly easy to make. It works perfectly as a mezze, a side dish for köfte, grilled meats, or kebabs, or as a light vegetarian lunch or dinner. Thanks to the white beans, it’s naturally rich in plant-based protein, fibre, vitamins, and minerals, making it both filling and wholesome.
The best part? This recipe comes together with simple ingredients, yet the homemade dressing transforms it into something truly special. One bite, and you’ll understand why this classic Turkish and Persian white bean salad has remained a favourite for generations.
GIANT WHITE BEANS AROUND THE MEDITERRANEAN
Although Piyaz is best known as a Turkish white bean salad, versions of this delicious dish can also be found in Persian and Kurdish cuisine. In many Persian households, the salad is often served with a sprinkle of sumac, a tangy Middle Eastern spice that adds a fresh, citrusy flavour and perfectly complements the creamy white beans.
Giant white beans are a staple ingredient throughout the Mediterranean. In Greece, they are known as Gigantes, and they’re often used to make hearty bean salads or baked bean dishes. Italy also has its own take on white bean salad, sometimes prepared with tuna, black olives, fresh herbs, and olive oil for a simple yet flavorful meal.
One of the things I love most about this recipe is how it brings together flavours and traditions from different cultures. Whether you call it Piyaz, Salad-e Loobia Sefid, or simply a Mediterranean white bean salad, it’s a timeless recipe that’s healthy, satisfying, and full of fresh ingredients.
If you enjoy recipes made with legumes, you’ll also love my Beluga lentil salad, Middle Eastern chickpea salad with feta, and my Baghali Pokhte a popular and healthy street food that’s packed with flavour.
SHOULD YOU SOAK GIANT WHITE BEANS OVERNIGHT?
Whenever possible, I soak all my dried legumes overnight. Not only is it a more sustainable way to cook, but I also find that the beans develop a richer flavour and a creamier texture.
For the best results, giant white beans should be soaked in plenty of cold water for at least 6 hours, although 12 hours or overnight is ideal. The next day, drain the beans, rinse them well, and cook them in fresh water for about 60 minutes, or until they are tender but still hold their shape.
I always add the salt at the very end of cooking, as this helps the beans cook more evenly and become perfectly tender.
If you’re short on time, don’t worry! You can easily use canned giant white beans or jarred butter beans instead. Simply drain and rinse them well under cold running water before adding them to the salad. This shortcut makes the recipe quick, easy, and perfect for busy weeknights without sacrificing too much flavour.
Whether you use dried or canned beans, this Piyaz (Turkish White Bean Salad) is a healthy, protein-rich dish that’s fresh, satisfying, and incredibly easy to prepare.
ARE GIANT WHITE BEANS HEALTHY?
Absolutely! Giant white beans are one of the healthiest legumes you can add to your diet. In Traditional Persian Medicine (Teb-e Sonati), they are considered a neutral food, making them a popular ingredient in many wholesome, everyday meals.
With their creamy texture and mild flavour, giant white beans are packed with nutrients that support a balanced diet. Once seen as a humble pantry staple, they have become a modern superfood thanks to their impressive nutritional profile.
RICH IN PLANT-BASED PROTEIN AND FIBRE
Giant white beans are an excellent source of plant-based protein, making them a great choice for vegetarians, vegans, and anyone looking to eat more legumes. Protein helps support muscle maintenance and keeps you feeling full for longer, while their high fibre content promotes healthy digestion and can help support healthy cholesterol levels as part of a balanced diet.
Because they’re so filling, white beans are also a smart ingredient for satisfying meals that may help reduce unnecessary snacking.
PACKED WITH VITAMINS AND MINERALS
These nutritious beans are naturally rich in folate (vitamin B9), an essential nutrient that is especially important during pregnancy and for women who are trying to conceive.
They also provide iron, which plays an important role in transporting oxygen throughout the body and is particularly valuable in vegetarian and vegan diets.
In addition, giant white beans contain several important minerals, including:
- Magnesium – supports normal muscle and nerve function.
- Calcium – helps maintain healthy bones and teeth.
- Potassium – contributes to normal blood pressure and muscle function.
- Phosphorus – supports healthy bones and energy metabolism.
A Low Glycaemic, Heart-Healthy Food
The complex carbohydrates in giant white beans are digested slowly, helping to provide steady energy and support stable blood sugar levels when enjoyed as part of a balanced meal. Their combination of protein and fibre also makes them a satisfying, heart-friendly ingredient that fits well into many healthy eating patterns.
IMPORTANT SAFETY TIP
Never eat giant white beans raw. Like many dried beans, they naturally contain phytohaemagglutinin (also called lectin or phasin), which can cause severe digestive upset if consumed uncooked. Always soak and cook dried beans thoroughly before eating. Proper cooking destroys this naturally occurring compound, making the beans completely safe and delicious to enjoy.
INGRDIENTS FOR PIYAZ
INGREDIENTES FOR THE SALAD
250 g (9 oz) dried giant white beans (or 2 cans, drained and rinsed)
2 red onions, thinly sliced
1 bunch fresh parsley, roughly chopped
200 g (7 oz) cherry tomatoes, halved
4 hard-boiled eggs
INGREDIENTS FOR THE TAHINI DRESSING
2 tbsp cooked giant white beans
100 g (⅓ cup + 1 tbsp) tahini
Juice of 1 lemon
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 garlic clove
100 ml (⅓–½ cup) water, or more as needed
1 tsp salt
OPTIONAL TOPPING
Sumac, for sprinkling
HOW TO MAKE PIYAZ (Step-by-Step Recipe)
PREPARING DRIED GIANT WHITE BEANS
Soak the dried giant white beans overnight or for at least 6–12 hours, changing the water once or twice during soaking if possible. This helps them cook more evenly and improves their texture.
The next day, discard the soaking water and rinse the beans thoroughly under cold running water. Place them in a pot, cover with fresh cold water, and bring to a gentle boil. Cook for about 60 minutes, or until tender.
Once cooked, let the beans cool in their cooking liquid. This is an important step—draining them too early can cause the delicate skins to split, which affects both texture and appearance.
MISE EN PLACE (Prep Work)
Slice the red onions into thin half-moons and set aside.
Wash the parsley, dry it well, and chop it finely.
Cut the cherry tomatoes in half.
Hard-boil the eggs, peel them, and cut them in halves. Set everything aside.
MAKING THE DRESSING
Add all dressing ingredients to a blender or use a hand blender. Mix until smooth and creamy.
Let the dressing rest for a few minutes so the flavours can develop fully.
ASSEMBLING THE PIYAZ
Place the cooked white beans into a large bowl. Pour the dressing over them and mix well until everything is coated.
Add the chopped parsley, cherry tomatoes, and sliced red onions. Gently toss to combine.
Top with halved boiled eggs and finish with a sprinkle of sumac (optional) for a tangy flavour.
TIP
Piyaz keeps well in the fridge for 2–3 days, making it perfect for meal prep. For best texture, store the dressing separately and mix it into the salad at least 30 minutes before serving.
Befarmayid
Susan
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Piyaz – Giant White Bean Salad | سالاد لوبیا سفید
The salad tastes wonderfully fresh, is also vegan, and is filling.
Ingredients
INGRDIENTS FOR PIYAZ
INGREDIENTES FOR THE SALAD
- 250 g (9 oz) dried giant white beans (or 2 cans, drained and rinsed)
- 2 red onions thinly sliced
- 1 bunch fresh parsley roughly chopped
- 200 g (7 oz) cherry tomatoes , halved
- 4 eggs , hard boiled
INGREDIENTS FOR THE TAHINI DRESSING
- 2 tbsp cooked giant white beans
- 100 g ( ⅓ cup + 1 tbsp) tahini
- 1 lemon , juice of
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 garlic clove
- 100 ml (⅓–½ cup ) water, or more as needed
- 1 tsp salt
OPTIONAL TOPPING
- Sumac for sprinkling
Instructions
HOW TO MAKE PIYAZ (Step-by-Step Recipe)
PREPARING DRIED GIANT WHITE BEANS
-
Soak the dried giant white beans overnight or for at least 6–12 hours, changing the water once or twice during soaking if possible. This helps them cook more evenly and improves their texture.
-
The next day, discard the soaking water and rinse the beans thoroughly under cold running water.
-
Place them in a pot, cover with fresh cold water, and bring to a gentle boil.
-
Cook for about 60 minutes, or until tender.
-
Once cooked, let the beans cool in their cooking liquid. This is an important step—draining them too early can cause the delicate skins to split, which affects both texture and appearance.
MISE EN PLACE (Prep Work)
-
Slice the red onions into thin half-moons and set aside.
-
Wash the parsley, dry it well, and chop it finely.
-
Cut the cherry tomatoes in half.
-
Hard-boil the eggs, peel them, and cut them in halves. Set everything aside.
MAKING THE DRESSING
-
Add all dressing ingredients to a blender or use a hand blender.
-
Mix until smooth and creamy.
-
Let the dressing rest for a few minutes so the flavours can develop fully.
ASSEMBLING THE PIYAZ
-
Place the cooked white beans into a large bowl.
-
Pour the dressing over them and mix well until everything is coated.
-
Add the chopped parsley, cherry tomatoes, and sliced red onions.
-
Gently toss to combine.
-
Top with halved boiled eggs and finish with a sprinkle of sumac (optional) for a tangy flavour.
Recipe Notes
TIP: Piyaz keeps well in the fridge for 2–3 days, making it perfect for meal prep. For best texture, store the dressing separately and mix it into the salad at least 30 minutes before serving.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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