Piyaz (Turkish White Bean Salad)

Piyaz is a cold Turkish white bean salad tossed with red onion, tomato, parsley, and a sharp vinegar dressing, traditionally served alongside grilled köfte. Hard-boiled egg and olives on top turn it into a light meal on its own. It only gets better as it sits.

Ingredients

• 2 (15 oz) cans cannellini or navy beans, drained and rinsed
• 1/2 red onion, thinly sliced
• 1 tomato, diced
• 1/4 cup chopped parsley
• 2 hard-boiled eggs, quartered
• 1/4 cup black olives
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp sumac, plus more for serving
• Salt, to taste

Instructions

1. Soften the onion.
   Toss sliced red onion with a pinch of salt and let sit 10 minutes, then rinse and pat dry to mellow the bite.
2. Combine the salad.
   In a large bowl, combine beans, onion, tomato, and parsley.
3. Dress it.
   Whisk olive oil, vinegar, sumac, and salt, and pour over the salad. Toss gently to coat.
4. Finish and serve.
   Top with hard-boiled egg quarters and olives, and a final sprinkle of sumac.