Piyaz [White Bean Salad]

Locale: Turkey

Source: Tess Mallos, The Complete Middle East Cookbook [p. 129]

Serves: 6-8


  • 2 c dried haricot (havy) beans or other white beans
  • 6 c cold water
  • salt
  • 1 clove garlic
  • 2 small onions
  • 1/4 c lemon juice
  • 1 tbs white vinegar
  • 1/4 c olive oil
  • 1/4 c good salad oil
  • 1/4 c chopped parsley
  • 1 tsp chopped fresh mint
  • 2 tsp chopped dill


  1. Wash beans, cover with cold water, soak overnight, or bring to boil and let set until plump.

  2. Bring beans to boil in their soaking water. Cover and simmer gently until tender but still intact, probably 2 hours. Add salt to taste after 1.5 hours. When tender, drain and turn into a bowl.

  3. Crush garlic with a little salt. Half onions and slice thinly into semicircles. Add to beans hot beans with lemon juice, vinegar, and oils. Leave until cool.

  4. Gently mix in chopped herbs. Chill 1-2 hours.

  5. Not in ingredients list, but recipe suggests garnishing with sliced green bell pepper and/or 3 hard boiled eggs.