White Bean Salad with Sumac Dressing
This easy white bean salad is tossed with fresh vegetables, feta cheese, herbs, and a zesty sumac dressing for a flavorful Mediterranean-inspired side dish.
Servings: 6 Servings
Calories: 279kcal
Ingredients
- 2 cans cannellini beans (15.5-ounce cans)
- 1 medium cucumber (cubed)
- ½ lb tomatoes (ripe, but firm)
- ¼ cup red onion (chopped)
- 2 tablespoon basil leaves
- 2 tablespoon mint leaves
- ¼ cup chopped Italian parsley
Dressing
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon lemon juice (fresh)
- 1 tablespoon pomegranate syrup
- 1 clove garlic
- 1½ teaspoon sumac powder
- ¼-½ teaspoon sea salt
- ⅛ teaspoon black pepper
Mix-Ins
- 1 medium avocado (ripe but firm)
- 12 Kalamata olives
- 2 ounces feta cheese
Instructions
- Drain canned beans into a strainer and rinse well to remove excess starch, then add to a salad bowl.
- Cube cucumbers and tomatoes and add to the bowl. Add chopped onions and fresh herbs.
Prepare Dressing
- Prepare dressing by whisking olive oil, lemon juice, pomegranate molasses, and crushed garlic clove with sumac, salt, and black pepper.
- Drizzle dressing over the salad and gently mix to combine. Chill for at least 30 minutes to allow the flavors to meld before serving. Mix in diced avocado, Kalamata olives, and crumbled feta cheese just before serving.
Notes
- Let the salad rest for 30 minutes before serving so the beans can absorb the sumac dressing.
- White bean salad can be prepared a day ahead of time. The flavors will have time to meld while the beans absorb the delicious dressing.
- Store in an airtight container in the fridge for up to 3 days. Give it a good stir before serving.
Nutrition
Serving: 1Serving | Calories: 279kcal | Carbohydrates: 32g | Protein: 12g | Fat: 15g | Cholesterol: 5mg | Sodium: 629mg | Potassium: 345mg | Fiber: 11g | Sugar: 4g
