Turkish bean salad (piyaz)
A traditional Turkish salad recipe developed in partnership with New York Shuk that comes together quickly to make your summer easy and delicious. For New York Shuk co-founder, Leetal Arazi, this bean dish is nostalgic: “It's a salad my grandmother would make for us when she had leftover beans from whatever she was cooking.” We love how the zingy preserved lemon paste and sumac complement the earthy beans, and if you want to bulk it up a little, some options: Toss in some oil-packed tuna or crumbled feta. Serve alongside other mezze-style dips and lamb kebabs. Enjoy with crusty bread.
- Serves: 8-10
- Time: 15 minutes (plus bean cooking)
- Cookware: large bowl, bean cooking vessel of your choice
What you’ll need
- 1 lb dried beans (makes ~7 cups cooked), flavored with 2 garlic cloves, 2 bay leaves, 1 tbsp olive oil, 1-½ tsp salt
- 2 medium meaty tomatoes, diced
- ½ red onion, finely diced, soaked in cold water for 5 minutes, drained and rinsed
- ½ small bunch flat-leaf parsley, tough stems removed, finely chopped
- 15 kalamata olives, pitted and diced
- 6 tbsp extra virgin olive oil
- 3 tbsp preserved lemon paste (such as New York Shuk’s)
- 1 tbsp sumac, plus more to taste
- 4 tbsp unfiltered apple cider vinegar
- Coarse salt and freshly ground pepper to taste
- Hard boiled eggs, coarsely chopped
- 1-2 tbsp chopped dill and/or mint (optional)
Prepare the beans: Cook beans according to our guide in the cooking vessel of your choice. Once cooked, remove bay leaves, strain, and set aside to cool. Once cooled, place beans in a large bowl with tomatoes, onion, parsley, and olives.
Make the salad dressing: Whisk together the dressing ingredients. Add salt and pepper to taste.
Toss and serve: Gently toss the dressing with the salad ingredients. Ideally refrigerate for 30 minutes before serving. Add more salt and sumac to taste. Garnish with hard boiled eggs and herbs, if using.
Adapted from recipe by our friends at New York Shuk.