Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More


Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Fasulye Piyazi – Turkish bean salad with vegetables


Bean salad with onions, tomatoes, olives and boiled eggs - Fasulye piyazl

Bean salad with onions, tomatoes, olives and boiled eggs – Fasulye piyazi

I love this tasty, nourishing Turkish bean salad, Fasulye Piyazi. At home, traditionally we serve fasulye piyazi with grilled meatballs, koftes. There are traditional restaurants, lokantas, at home that solely serve Turkish style meatballs, fasulye piyaz and pickled cucumber and peppers. This salad is also a great alternative for lunch, as I like to have, served with some nice crusty bread or in can be a part of a meze spread or accompany grills as a side.

I like to use both black and green olives, the Greek or Spanish olives work well if you can’t find Turkish olives.

Turkish cuisine is based on seasonal produce and very healthy; we have a wide variety of  salads (including this bean salad), hot and cold mezzes, vegetables cooked in olive oil  and they are all featured at my cookery book, Ozlem’s Turkish Table, Recipes from My Homeland; signed copies are now 25 % OFF at this link, if you’d like to grab yours. I am also delighted to share with you that we also designed this lovely Ozlem’s Turkish Table apron. It is special to my heart, as it is made in Turkey, with my hometown Antakya’s celebrated daphne leaves in the hand embroidered design – you can get yours at this link. Delivered worldwide including the US.

Afiyet Olsun,


Serves 4-6
Preparation time: 10 – 15 minutes

2×400 gr/2 (14 oz) cans of precooked cannellini beans
1/2 red onion, thinly sliced
3 medium tomatoes, roughly chopped
45-60 ml/3-4 tablespoon olives, halved and stones removed
2 hardboiled eggs, quartered
A handful of flat leaf (Italian) parsley, chopped
5 ml/1 teaspoon salt
30 ml/ 2 tablespoons extra virgin olive oil
Juice of 1 lemon
5 ml/1 teaspoon ground sumac – optional-
1/2 teaspoon paprika flakes – optional –
Salt and freshly ground black pepper to taste

Place the cooked beans in a bowl, after draining its juice and rinsing over warm water. Work salt and sumac into the onion slices with your hands really well. This will soften the onions and make them more palatable. Add the onion, chopped tomatoes, half of the olives, parsley and paprika flakes into the bowl. Wisk together the extra virgin olive oil and lemon juice and pour over this mixture.

Season with salt and freshly ground black pepper and combine well. Arrange on a serving plate and garnish with the eggs and remaining olives.

Serve immediately or refrigerate until required.

Afiyet Olsun!

Note: If you prefer to use the dried beans, you need to soak them in water overnight. Then drain the beans and put in a pan with plenty of fresh water. Cook about 60 minutes or until tender, adding salt toward the end of cooking time. Drain and set aside in a bowl, to be used in this salad.

, , , , , ,

9 Responses to Fasulye Piyazi – Turkish bean salad with vegetables

  1. Mehmet March 3, 2011 at 8:01 am #

    I wanted to cook "Fasulye Piyazi" for my son living in NY today. I enjoy eating fasulye Piyazi with "Kofte" but, never cooked it before. So, I googled for a receipe, and, here we are. Ozlem's Turkish Table.
    Well described and easy to use receipe with a hearth warming welcome.
    Thank you Ozlem for all the good work you have done.

    • Ozlem Warren April 1, 2013 at 8:43 am #

      [Marked as spam by Antispam Bee | Spam reason: Server IP]
      Merhaba Mehmet, thank you, very kind of you – I am glad you enjoyed it, a pleasure to share. Afiyet Olsun!

  2. Lois Gill June 30, 2014 at 8:53 pm #

    Made this salad the weekend for a family birthday supper and served it as one of the side dishes along with other salads. We enjoyed it very much and I will make it again. Thank you for posting.

    • Ozlem Warren July 1, 2014 at 8:48 pm #

      Merhaba Gill, delighted to hear you enjoyed Fasulye piyaz, one of our favorites too – many thanks for your kind comment, afiyet olsun.

  3. christine April 4, 2022 at 7:54 pm #

    Thank you for sharing this salad which I adapted as I don’t like olives. I added pomegranate, cucumber, radish and a blood orange and it was so delicious.

    • Ozlem Warren April 6, 2022 at 10:00 am #

      Many thanks – I so loved your adaptation; music to my ears as I love readers make the dishes to suit their taste and dietary needs, Afiyet Olsun.


  1. Turkish Meatballs, Kofte 101 and Grated Carrots, Red Cabbage Salad | Ozlem's Turkish Table - June 16, 2014

    […] type is the Sultanahmet Koftesi prepared by the historic Sultanahmet Koftecisi; served with fasulye piyazi, delicious beans salad with red onions and sumac aside; they have been making these delicious Koftes in Sultanahmet, Istanbul for almost 100 […]

  2. Turkish Bean Stew with Chicken; Tavuklu Kuru Fasulye and more | Ozlem's Turkish Table - February 15, 2018

    […] about this delicious and substantial Turkish bean salad with eggs, olives, onions, and tomatoes; Fasulye Piyazi, for lunch ? We like to serve this salad along with grilled meatballs at home, such […]

  3. Ozlem's Turkish Table at Edinburgh Book Fest, Coming to Texas and more | Ozlem's Turkish Table - June 27, 2018

    […] love this tasty, easy and nourishing Turkish bean salad with olives and eggs, Fasulye Piyazi. It is the traditional accompaniment to Turkish meatballs, our kofte, but I love it as it is for […]

Leave a Reply