Ingredients:
- (15-ounce) can white beans (Cannellini or Great Northern), rinsed and drained
- /2 medium English cucumber, small dice
- /4 cup red onion, very finely minced
- cup cherry or grape tomatoes, halved or quartered
- /2 cup packed fresh parsley, roughly chopped
- /4 cup packed fresh mint leaves, roughly chopped
- /4 cup Extra Virgin Olive Oil
- Tablespoons fresh lemon juice
- Teaspoons Za'atar Spice Blend
- teaspoon Dijon Mustard
- small garlic clove, minced or grated
- Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions:
- Thoroughly rinse the canned beans under cold running water using a colander. Shake well to remove excess moisture and set aside.
- Finely dice the cucumber and red onion. Halve the tomatoes. Roughly chop the fresh parsley and mint.
- Make the dressing: In a small jar or bowl, combine the olive oil, lemon juice, Za'atar, Dijon mustard, minced garlic, salt, and pepper. Seal the jar tightly and shake vigorously (or whisk rapidly) until the dressing is slightly emulsified.
- In a large mixing bowl, combine the drained beans, cucumber, red onion, tomatoes, parsley, and mint.
- Pour about two-thirds of the dressing over the salad mixture. Gently toss everything together until lightly coated. Add more dressing if needed, reserving a tiny bit for garnish.
- Cover the bowl and allow the salad to marinate in the refrigerator for at least 30 minutes to absorb the flavour.
- Before serving, give it one final gentle stir. Drizzle with any reserved dressing and serve chilled or at room temperature.