Easy White Bean Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

2 cans white beans (cannellini), drained and rinsed well

1 English cucumber, diced

10 oz grape or cherry tomatoes, halved

4 green onions, chopped

1 cup chopped fresh parsley

15 to 20 mint leaves, chopped

1 lemon, zested and juiced

Salt and pepper

Spices (1 tsp Za'atar and 1/2 tsp each Sumac and Aleppo. See notes for more options)

Extra virgin olive oil (I used Early Harvest EVOO)

Feta cheese, optional

Directions

Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.

Add lemon zest. Season with salt and pepper, then add za’atar, sumac and Aleppo pepper.

Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).

Notes

Oregano and cumin for spices

Nutrition

• Calories: 180
• Total Fat: 5.8 g
• Saturated Fat: 1.1 g
• Trans Fat: 0 g
• Cholesterol: 3.2 mg
• Sodium: 669 mg
• Total Carbohydrate: 27.1 g
• Dietary Fiber: 7.1 g
• Total Sugars: 5.6 g
• Protein: 8.2 g