White Bean Salad
Servings: 4 people
- 2 cans (15 ounces) (480 grams) cannellini beans or 3 cups cooked cannellini
- 2 medium (300 grams) vine tomatoes about 10 ounces, cut into wedges
- 1½ cups (190 grams) cucumber diced
- 3 scallions thinly sliced
- 1 cup (25 grams) flat-leaf parsley chopped
- ½ cup (70 grams) sun-dried tomatoes in oil chopped
DRESSING
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons vinegar apple cider or red wine vinegar
- 1 tablespoon sumac substitute 1 teaspoon ground cumin
- 1 small clove garlic grated
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- To a large mixing bowl, add 2 cans (15 ounces) cannellini beans (drained and rinsed), 2 medium vine tomatoes (cut into wedges), 1½ cups cucumber (diced), 3 scallions (thinly sliced), 1 cup flat-leaf parsley (chopped), and ½ cup sun-dried tomatoes in oil (chopped).
- In a small bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons vinegar, 1 tablespoon sumac, 1 small clove garlic, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Toss the salad with the dressing and serve.
MAKE IT A MEAL
- We recommend serving this white bean salad with yogurt tahini sauce, sumac marinated onions, pita bread, and olives.Find the recipes in the "Serving Suggestions" chapter linked in the notes below.
