Mediterranean Kidney Bean Salad

Sumac has a lemony vinegar taste and is widely used in Mediterranean cuisine. It adds brightness to veggies, rubs and salads like Kat’s Mediterranean Kidney Bean Salad

Salad Ingredients: (serves 2)
• 1 15-oz. can kidney beans, drained and rinsed
• ½ English cucumber chopped
• 1 med-sized tomato chopped
• 1 ¼ cup fresh cilantro chopped steps removed
• 1 cup red onion chopped

Vinaigrette Ingredients:
• Juice of 1 large lime or lemon
• 3 TBLS vomFASS Agora EVOO
• 1 tsp Dijon mustard
• ½ tsp  garlic paste or finely chopped garlic
• 1 tsp vomFASS ground sumac
• Salt and pepper, to taste

Directions:
1. In a medium size bowl, combine the kidney beans with the chopped vegetables and cilantro.
2. To make the vinaigrette, in a separate small bowl, whisk together the lime or lemon juice, oil, mustard, fresh garlic, sumac, salt and pepper.
3. Pour the vinaigrette over the salad and combine well with a large spoon. Add a dash of Salt and Pepper if desired.
4. Cover and let sit in the fridge for ½ hour to an hour before serving.

Submitted by Kat Drew

vomFASS-Cary Store