Ingredients:

  • 2 cans (15 oz each) Cannellini beans, rinsed and thoroughly drained
  • 7 oz Feta cheese, crumbled by hand
  • 1 cup English cucumber, seeded and finely diced
  • 1 cup Cherry tomatoes, halved
  • 1/2 cup Red onion, small dice
  • 1/4 cup Fresh flat-leaf parsley, roughly chopped
  • 1 large Bell pepper (red or orange), diced
  • 3 tbsp runny tahini
  • 2 tbsp extra virgin olive oil
  • 1 large Lemon, zested and juiced (approx. 3 tbsp juice)
  • 2 cloves Garlic, grated into a paste
  • 1/2 tsp Cumin
  • 1/2 tsp Sea salt

Instructions:

  1. Rinse the cannellini beans under cold water until the foam disappears. Let them sit in the strainer to drip dry while you move on to the vegetables. Note: Excess moisture is the enemy of a flavorful dressing.
  2. Grate the garlic cloves into a small bowl and add the lemon juice and sea salt. Let this mixture sit for a few minutes until the garlic scent turns sweet.
  3. Whisk the runny tahini and cumin into the lemon garlic mixture. Slowly stream in the olive oil until the dressing is glossy and pale.
  4. Cut the English cucumber, bell pepper, and red onion into uniform 1/4 inch pieces. Consistency in size ensures you get a bit of everything in every spoonful.
  5. Slice the cherry tomatoes lengthwise. This exposes the interior seeds, which mix with the dressing to create a natural, jammy sauce.
  6. Break the feta block into large chunks using your fingers. Avoid making them too small, as they will naturally break down further when tossed.
  7. Add the dried beans and the chopped vegetables to your large bowl. Pour half of the dressing over them and fold gently with a large spoon until the vegetables look glistening.
  8. Add the feta cheese and fresh parsley to the bowl. Drizzle the remaining dressing over the top.
  9. Give the salad a final, very gentle toss. Taste a bean and a piece of feta together until you hear the crunch of the salt. Adjust with more lemon or salt if the flavors seem muted.
  10. If you have time, let the salad sit at room temperature for 15 minutes. This allows the beans to absorb the dressing, deepening the overall flavor profile.