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Turkish White Bean Salad

Turkish White Bean Salad

This refreshing white bean salad is a simple celebration of bright flavors.

By Courtney HillNovember 8, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    10 minutes active
  • Rating

Fasülye piyazi, a simple white bean salad with tomatoes, herbs, olives and eggs, is a classic in Turkey. To infuse the beans with flavor, we toss them with salt and optional dried mint, then heat them in the microwave before combining them while hot with onion, vinegar and pepper. As the beans cool, they absorb the seasonings. Chopped hard-cooked eggs often accompany this salad, so feel free to add some as a garnish. If you have Aleppo pepper in your pantry, a sprinkling will lend mild, smoky heat to the finished salad.

Ingredients
  • 2

    15½-ounce cans great northern beans OR navy beans, rinsed and drained

  • ½

    teaspoon dried mint (optional)

  • Kosher salt and ground black pepper

  • 1

    small red onion, halved and thinly sliced

  • 3

    tablespoons red wine vinegar

  • 1

    cup cherry OR grape tomatoes, halved

  • ½

    cup pitted green OR black olives OR a combination, roughly chopped

  • 1-2

    Fresno OR serrano chilies, stemmed and sliced into thin rings

  • 1

    teaspoon grated lemon zest OR ground sumac

  • Extra-virgin olive oil, to serve

  • Optional garnish: Chopped hard-cooked eggs OR Aleppo pepper OR torn fresh mint OR a combination

Step 1

In a large microwave-safe bowl, toss the beans with the dried mint (if using) and ½ teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through. Add the onion, vinegar and ¾ teaspoon pepper to the hot beans, toss, then let stand for about 30 minutes, stirring once or twice.

Step 2

Stir in the tomatoes, olives, chilies and lemon zest. Taste and season with salt and pepper, then transfer to a serving dish. Serve drizzled with oil.

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