By Me & My Veg Mouth
I enjoy bringing this Lebanese-inspired salad to get-togethers with friends because I love the surprised look on their faces when they taste it. It's really packed with flavors, hearty and cooling at the same time, perfect given the oppressive heat and humidity we've been having. It's even better the next day--just make sure to refrigerate it. Thanks to @goodfoodcommunity and @the_real_thelgado for the photos, given how often I can't be trusted to take good ones. (Mabi)Ingredients:
- 2 cups dried white beans
- 2 cucumbers, deseeded and cubed
- 1/2 kg tomatoes, deseeded and cubed, or cherry tomatoes, sliced in half
- 2 red onions, sliced into thin strips
- 1/4 kg parsley, minced
- juice from 3 medium lemons
- 1/2 cup extra virgin olive oil (EVOO)
- 1/4 cup raisins or any dried fruit
- 3 tsp cumin
- 1 tsp chili flakes
- 2 tsp salt
- 1/2 tsp black pepper
- Place beans in a bowl and cover with water by double. Soak overnight. Drain and rinse. Yield would be around 5 cups.
- Cook beans in water until you can mash one between your fingers. Drain, setting aside the bean broth for soups or stews. Let the beans cool in a glass bowl.
- Add cucumbers, tomatoes, onions, and parsley to the cooled beans.
- In a small bowl, combine lemon juice and olive oil. Tip dressing into the bowl with the beans and vegetables.
- Add cumin, chili flakes, salt, and pepper.
- Toss gently until everything is coated with the dressing and the spices. Refrigerate for half an hour to let the flavours combine. Serve cold.
Try this recipe for yourself. Order an 800 gram glass jar of white beans or subscribe to our small tampipi of vegetables. The white Kalinga beans were freshly harvested and dried by one of the farming communities of E-Care Foundation.