Piyaz

Name: Piyaz
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 cans cannellini beans, rinsed; 1 small red onion, thinly sliced; 1/2 cup flat-leaf parsley, chopped; 1 tbsp ground sumac; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1/2 tsp sea salt; 2 hard-boiled eggs, sliced

A classic Turkish white bean salad tossed with sumac marinated red onions, fresh parsley, and a bright lemon olive oil dressing. Garnished with hard-boiled egg slices for a satisfying side or light lunch.

25 minEasyServes 4240 cal/serving

TurkishSaladStovetopVegetarianMediterraneanHigh ProteinHigh FiberHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-FreeCorn-FreeLow-SodiumNightshade-Free

Ingredients

2 cans cannellini beans, rinsed
1 small red onion, thinly sliced
1/2 cup flat-leaf parsley, chopped
1 tbsp ground sumac
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp sea salt
2 hard-boiled eggs, sliced

Instructions

1

Rub 1 small thinly sliced red onion with 1 tbsp ground sumac in a bowl for one minute until softened.
2

Add 2 cans rinsed cannellini beans and 1/2 cup chopped flat-leaf parsley to the bowl.
3

Whisk 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, and 1/2 tsp sea salt together in a cup.
4

Pour dressing over the salad and toss gently to combine.
5

Top with 2 sliced hard-boiled eggs and serve cold.

Questions

How long does Piyaz keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Piyaz?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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