A refreshing legume salad where boiled kuru fasulye meets onion, parsley and sumac. Seasoned with olive oil and lemon, this piyaz is both a light summer dish and the classic side to köfte.
Drain the soaking water and boil the beans in plenty of fresh water until tender without falling apart, then drain and set aside to cool slightly.
Rub the chopped onion with a teaspoon of salt and sumac and let sit for 5 minutes, then gently squeeze out the liquid that comes out. This step takes away the onion's bite.
Transfer the cooled beans to a large bowl and add the seasoned onion, long green pepper, tomato, and parsley.
Drizzle with olive oil, lemon juice, and the remaining salt and mix gently. Toss just before serving and bring straight to the table.
Important: To take the harshness out of the onion, rub it with salt after chopping, let it sit for a few minutes, then squeeze out the liquid; this step makes the piyaz (bean salad) much fresher. Toss the salad close to serving; if mixed ahead of time, the onion and parsley will release liquid and go limp. It's tastiest eaten the same day.
A boiled egg is added to classic piyaz; it was left out of this recipe to keep it vegan. If you like, you can add it separately to the serving plate — in that case the recipe becomes vegetarian and loses its vegan status.
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