Oozing Mediterranean charm, Turkish white bean salad brings together tender white beans, crisp peppers, tangy red onion and plenty of parsley, all dressed in a creamy (no cream) lemon and garlic tahini dressing. This entirely vegan salad makes a hearty side for grilled fish, roast meat or a mezze spread.
White bean salads are my current go-to: fresh, fast to assemble and very budget-friendly. I often alternate this Turkish-style piyaz with other bean salads each week for variety.
I first fell for this salad on a recent holiday in Türkiye, where I enjoyed it alongside a whole grilled sea bream straight from the Aegean. A friend who lived in Istanbul later told me she grew up eating a simple home version called fasulye piyazi—an everyday, affordable dish usually served with köfte (meatballs) or in local family-style eateries specialising in ev yemekleri, or homemade dishes.
Hearing that nostalgic background made the recipe feel even more authentic. It’s exactly the kind of quick midweek meal I love, and it’s perfect for this blog.
Turkish salad
The Mediterranean region has perfected clean, ingredient-focused eating: pulses, seasonal vegetables, good oils and protein from fish, eggs or grilled meat. This Mediterranean white bean salad captures all of that—simple, wholesome and full of bright flavours.
The base is tender cannellini (white) beans, complemented by diced tomato and red pepper for freshness, thinly sliced red onion for bite and plenty of flat-leaf parsley for a peppery lift. The result is a satisfying, nutritious side that pairs well with grilled proteins or forms part of a mezze table.
Variations exist throughout Türkiye. Traditional versions may include dark, slightly sun-dried olives and sometimes a halved hardboiled egg on top. I’ve added red pepper here for extra colour and texture, but feel free to adapt the salad to your taste.
At its heart, the salad relies on four essentials: white beans, tomatoes, red onion and parsley—plus a good dressing to tie everything together.
Tahini salad dressing
Dressing styles vary across the country. In western regions closer to Europe, the salad is often dressed simply with olive oil and lemon juice. In areas influenced by Middle Eastern cuisine, a creamy, garlicky tahini dressing is more common.
I favour a tahini-based dressing for its rich, nutty depth. It’s versatile and year-round useful as a salad dressing, dip or sauce. Use a pure tahini paste (100% ground sesame seeds) for the best results; avoid tahini sauces that include other oils or sweeteners. If the oil separates in the jar, stir it back in before measuring.
Recipe Tips and Notes
- Add a diced red pepper to boost the vegetable content and colour—it’s a simple, tasty extra.
- Olives and boiled eggs are traditional options; omit them if you prefer the salad fully vegan or less salty.
- If you prefer a lighter dressing, simply use extra-virgin olive oil and lemon juice instead of tahini.
What goes with it
This salad is traditionally served with homemade meatballs, but it also pairs excellently with grilled fish, roasted vegetables or as part of a mezze spread. Suggested accompaniments include spiced meatballs, flatbreads, hummus, tzatziki (cacık) and tabbouleh or fattoush for a parsley-rich side.
Storage and leftovers
Made ahead, this salad keeps well in an airtight container in the refrigerator for 3–4 days. Flavours will deepen as it chills, making it even more delicious the next day. It travels well for picnics or lunches on the go.
More hearty salads to try
- Puttanesca-style white bean salad
- Avocado and corn salad
- Cowboy caviar
- Italian chopped salad
White Bean Salad with Lemon Tahini Dressing (Piyaz)
Ingredients
For the dressing
- 4 tbsp tahini paste (pure sesame paste)
- Juice of 1 lemon
- 1/2 tbsp apple cider vinegar
- 2 cloves garlic, grated or pressed
- 1 tsp ground cumin
- 1/2 tsp salt, or to taste
- Water, to thin the dressing (about 3–5 tbsp)
For the salad
- 2 x 400 g (14 oz) cans cannellini beans, drained (about 480 g drained)
- 1 tomato, diced
- 1 red pepper, diced
- 1/2 red onion, thinly sliced
- 2 tbsp flat-leaf parsley, chopped
- 1/2 tsp salt, or to taste
Instructions
- Make the tahini dressing: whisk tahini with grated garlic, lemon juice, apple cider vinegar, cumin and salt. The mixture will thicken; loosen it by adding water one tablespoon at a time until you reach a smooth, pourable consistency (about 3–5 tbsp).
- Prepare the salad: dice the tomato and red pepper, thinly slice the red onion and chop the parsley. In a large bowl combine the drained beans with the vegetables, then add the tahini dressing. Taste and adjust seasoning.
- Chill the salad in the refrigerator for at least one hour to allow the flavours to meld. Serve chilled or at cool room temperature.
Nutrition
Nutrition information is an approximation and should be used as a guide only.