Tuscan White Bean Salad

• 2 cans white beans (cannellini), drained and rinsed well
• 1 English cucumber, diced
• 10 oz / 280g grape or cherry tomatoes, halved
• 4 green onions, chopped
• 1 cup chopped fresh parsley
• 15 to 20 mint leaves, chopped
• 1 lemon, zested and juiced
• salt and pepper
• 1 tsp za’atar
• ½ tsp sumac
• ½ tsp Aleppo pepper
• extra virgin olive oil
• feta cheese, optional

Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.

Add lemon zest. Season with salt and pepper, then add za’atar, sumac and Aleppo pepper.

Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tbsp). Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. For best flavor, let the salad sit in the dressing for 30 minutes or so before serving.