Description
A zesty bean salad with a wholesome, farm-grown foundation.
This light yet satisfying dish features tender Doudlah Farms beans tossed with crisp vegetables, tangy sumac, and a simple lemon-olive oil dressing. It’s perfect as a side dish, light lunch, or part of a Mediterranean-inspired spread.
Ingredients
Scale
- 1½ cups cooked Doudlah Farms navy beans (or ¾ cup dried beans, soaked overnight and cooked until tender
- 1 small red onion, thinly sliced
- 1 medium tomato, diced
- 1 small cucumber, diced (optional, for extra crunch)
- ½ bunch flat-leaf parsley, finely chopped
- 2 hard-boiled eggs, quartered (optional, traditional garnish)
- 2 Tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tsp red wine vinegar (optional, for added tang)
- 1 tsp ground sumac
- Salt and freshly ground black pepper, to taste
- A few olives for garnish (optional)
Instructions
- Cook the Beans (if using dried):
If starting with dried Doudlah Farms beans, rinse and soak them overnight. Drain, then simmer in fresh water until tender (about 1 to 1½ hours). Drain and let cool. - Prepare the Vegetables:
Place the sliced red onion in a small bowl with a pinch of salt and a squeeze of lemon juice. Let it sit for 10 minutes to mellow the sharpness. - Make the Dressing:
In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar (if using), ground sumac, salt, and pepper. - Assemble the Salad:
In a large mixing bowl, combine the cooled beans, tomatoes, cucumber (if using), parsley, and marinated onions. Drizzle with the dressing and toss gently to combine. - Garnish and Serve:
Transfer to a serving dish. Garnish with quartered hard-boiled eggs, olives, and an extra sprinkle of sumac or parsley if desired.
Notes
🍽️ Serves 4
Bright, fresh, and packed with protein — a wholesome take on tradition.
