Turkish · PANTRYHOP RECIPE
Piyaz
15 minutes · 4 servings · vegetarian
A classic Turkish bean salad, especially familiar in many home and café settings.
Ingredients
Check you have the quantities below.
- 3 cups white beans, cooked and drained
- 1 small red onion, thinly sliced
- 1/4 cup parsley, chopped
- 2 medium tomatoes, chopped
- 2 hard-boiled eggs, sliced
- 3 tbsp olive oil
- 2 tbsp vinegar or lemon juice
- 1 tsp salt
- 1/2 tsp ground cumin
Let’s make it
- Place the beans, onion, parsley, tomatoes, and eggs in a bowl.
- Whisk olive oil, vinegar or lemon juice, salt, and cumin together.
- Pour over the salad and toss gently.
- Serve at once or chill briefly.
For children, keep the onion very thin and serve the dressing lightly on the side.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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