Ingredients:

  • 1/2 cup red onion, thinly sliced into half-moons
  • 1 tbsp ground sumac
  • 1 tsp lemon juice
  • pinch of salt
  • 2 tbsp runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, finely minced
  • 1 tbsp warm water
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup English cucumber, finely diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh mint, chopped

Instructions:

  1. In a small bowl, combine the sliced red onions, sumac, lemon juice, and salt. Toss thoroughly and let sit for 10 minutes to macerate.
  2. In a separate bowl, whisk together tahini, lemon juice, olive oil, minced garlic, sea salt, and cracked black pepper. Whisk in warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
  3. Combine the rinsed white beans, diced cucumber, tomatoes, parsley, and mint in a large bowl.
  4. Pour the tahini dressing over the salad base and fold gently with a spatula to avoid smashing the beans.
  5. Stir in the sumac onions last to maintain their structural integrity.