White bean with cucumber and sumac salad

Try this flavorful white bean salad with refreshing cucumber and tangy sumac. A perfect blend of Mediterranean flavors for a light and healthy dish.

Ingredients:

• 2 cups English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
• 2 1/2 cups cooked white kidney beans
• 1 1/2 teaspoons ground sumac
• 1/4 cup extra-virgin olive oil
• Freshly squeezed juice of 1 tangerine (about 2 tablespoons)
• 1 large handful fresh flat-leaf parsley, stems removed, coarsely chopped
• 2 tangerines, cut into segments
• Salt and freshly ground black pepper, to taste

Instructions:

1. Combine the cucumber and beans in a bowl. Sprinkle ground sumac over the mixture and gently mix.
2. Whisk together the olive oil and tangerine juice in a separate bowl.
3. Place the parsley in the bowl with the cucumber and beans, then pour the dressing over the salad. Season with salt and pepper to your liking. Add the tangerine segments and lightly toss to mix everything. Serve the salad cold or at room temperature.
4. You can prepare this salad ahead of time without the parsley, store it in the fridge for a day. Add the parsley right before serving.

Summary:

• Calories: 2098 kcal
• Fat: 59 g
• Protein: 111 g
• Carbs: 297 g
• Potassium: 7055 mg
• Magnesium: 693 mg