- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 30 g
- 1 tbsp
- 3 tbsp
- 3 tbsp
- 1 clove
- ½ tsp
- ¼ tsp
Process
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If using canned cannellini beans, drain and rinse them well under cold water. If using dried beans, cook them until tender and cool completely.
Thinly slice the red onion and soak it in cold water for 10 minutes to mellow its sharpness. Drain and pat dry.
In a large bowl, combine the beans, sliced red onion, and chopped parsley.
In a small bowl, whisk together the lemon juice, extra-virgin olive oil, sumac, minced garlic (if using), salt, and black pepper.
Pour the dressing over the bean mixture and toss gently to coat. Let the salad sit for at least 10 minutes for the flavors to meld.
Transfer to a serving dish. Garnish with quartered hard-boiled eggs and a sprinkle of sumac, if desired.
Kitchen notes
Kitchen notes
- Soaking the red onion in cold water is key to removing its harsh bite without losing crunch.
- Let the salad rest for 10-15 minutes before serving so the beans absorb the dressing; it tastes even better after an hour.
- If using dried beans, cook them from scratch for a creamier texture, but canned beans work perfectly for a quick version.
- Adjust the sumac and lemon juice to your taste; the dressing should be tangy and bright.
Substitutions
- cannellini beans→white kidney beans or chickpeas
- sumac→lemon zest plus a pinch of salt
- red onion→shallot or sweet onion
- flat-leaf parsley→fresh mint or dill
Storage & reheating
Store in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time. Serve cold or at room temperature. Do not freeze; the texture of the beans becomes mealy. If making ahead, add the parsley just before serving to keep it bright.
FAQ
The questions we get asked most
Can I use dried beans instead of canned?
Yes. Soak 200 g dried cannellini beans overnight, then simmer until tender, about 60-90 minutes. Drain and cool before using. Dried beans give a firmer texture and more flavor, but canned is fine for a quick version.
How do I make the salad less bitter from the red onion?
Soak the sliced red onion in cold water for 10-15 minutes, then drain and pat dry. This removes some of the sulfur compounds that cause bitterness. You can also use a sweeter onion variety like Vidalia.
What can I use instead of sumac?
If you don't have sumac, substitute with 1 teaspoon of lemon zest plus a pinch of salt, or a squeeze of extra lemon juice. The flavor won't be identical but will still be tangy.
Is this salad vegan?
Yes, if you omit the hard-boiled eggs. The base recipe with beans, vegetables, and dressing is fully vegan. Eggs are an optional garnish.
How long does piyaz last in the fridge?
It keeps well for up to 3 days in an airtight container. The onions may become stronger over time, so you can drain and refresh with a little lemon juice before serving.
Can I add other vegetables to piyaz?
Yes, common additions include chopped tomatoes, green peppers, or cucumbers. Add them just before serving to keep them crisp. Adjust the dressing quantity if you add a lot of extra vegetables.
Why is my piyaz bland?
The dressing likely needs more acid or salt. Taste after mixing and add more lemon juice or salt as needed. Letting it sit for 10 minutes also helps the beans absorb the flavors.
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