Easy Turkish Bean Salad (Piyaz) Recipe

Video Description

Discover the legendary flavor of Turkish Sour Bean Salad (Piyaz)! This refreshing and tangy appetizer, packed with fresh herbs, is incredibly easy to make and will quickly become a favorite. Perfect as a healthy side dish for your grilled meats or a light vegan meal on its own. Once you try this authentic recipe, it will be a staple in your kitchen. ### **Ingredient List** **For the Beans:** * 250 grams dried white beans (navy or cannellini beans) * 1 medium dry onion, peeled * 2-3 cloves garlic, peeled * 1 teaspoon salt * Water (enough to cover the beans in the pot) **For the Green Herb Sauce:** * A few sprigs of dill * A few sprigs of fresh mint * A few sprigs of parsley * Juice of 1 small lemon * 1 tablespoon apple cider vinegar or grape vinegar * 1 teaspoon salt (adjust to taste) * A little less than 1/2 tea cup olive oil (approx. 1/4 cup) * The boiled onion and garlic from the beans --- ### **Written Recipe** 1. **Soak the Beans:** Place 250 grams of dried beans in a bowl, cover with water, and let them soak overnight. 2. **Cook the Beans:** The next day, drain and rinse the beans. Place them in a pressure cooker with 1 whole onion, 2-3 garlic cloves, and 1 teaspoon of salt. Add enough water to cover everything. Close the lid and cook. Once the pressure whistle sounds, reduce the heat to low and cook for 15-20 minutes until the beans are tender. 3. **Prepare the Sauce:** While the beans are cooking, prepare the sauce. In a food processor, combine the dill, mint, parsley, and the boiled onion and garlic from the pot. Add the lemon juice, vinegar, 1 teaspoon of salt, and olive oil. Blend until you have a very fine, smooth sauce. 4. **Combine:** Drain the cooked beans and place them in a mixing bowl. While the beans are still warm, pour the green herb sauce over them. 5. **Mix and Serve:** Gently mix everything together until all the beans are evenly coated with the sauce. Transfer to a serving plate and enjoy! --- ### **Recipe Tips** * **No Time to Soak?** You can use the quick-soak method: boil the beans for 5 minutes, then turn off the heat, cover, and let them sit for 1 hour before cooking. * **No Pressure Cooker?** You can cook the beans in a regular pot, but it will take longer (about 1-1.5 hours). Keep an eye on the water level and add more hot water if needed. * **Serving Suggestion:** As mentioned in the video, this salad pairs perfectly with Turkish meatballs (köfte) or grilled chicken. * **Make it Ahead:** This salad tastes even better the next day after the flavors have had time to meld in the fridge. --- ### **6 Hashtags** #TurkishRecipe #BeanSalad #Piyaz #HealthyEating #VeganAppetizer #EasyCooking