Go Back
Print
Piyaz – Giant White Bean Salad | سالاد لوبیا سفید

Piyaz – Giant White Bean Salad | سالاد لوبیا سفید

The salad tastes wonderfully fresh, is also vegan, and is filling.

Course after work cooking, easy recipe, healthy recipe, Mezze, Salad, weight loss
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food, turkish cuisine
Keyword Piyaz – Giant White Bean Salad | سالاد لوبیا سفید
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people
Author Labsalliebe

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

  1. 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.

  2. The next day, discard the soaking water and rinse the beans thoroughly under cold running water.

  3. Place them in a pot, cover with fresh cold water, and bring to a gentle boil.

  4. Cook for about 60 minutes, or until tender.

  5. 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)

  1. Slice the red onions into thin half-moons and set aside.
  2. Wash the parsley, dry it well, and chop it finely.
  3. Cut the cherry tomatoes in half.
  4. Hard-boil the eggs, peel them, and cut them in halves. Set everything aside.

MAKING THE DRESSING

  1. Add all dressing ingredients to a blender or use a hand blender.

  2. Mix until smooth and creamy.

  3. Let the dressing rest for a few minutes so the flavours can develop fully.

ASSEMBLING THE PIYAZ

  1. Place the cooked white beans into a large bowl.

  2. Pour the dressing over them and mix well until everything is coated.

  3. Add the chopped parsley, cherry tomatoes, and sliced red onions.

  4. Gently toss to combine.

  5. 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.