A nutritious refreshing dish using a standard fridge/cupboard ingredients and sumac. It is widely eaten in Turke, an excellent side dish on a hot summer BBQ day. I have this a main served with flatbreads. It is easy to make but do spare at least 2 hours to chill and let the magic of each fresh ingredient to release its full flavour before serving.
1 can of Cannellini beans, drained
2 tomatoes diced
a handful of parsley chopped
1/2 red onion finely sliced
For the dressing:
1 tsp sumac
Juice of a lemon
2 tbsp of olive oil
salt and pepper.
Chop all the vegetables and put in a bowl.
Make a dressing by combing all the ingredients together.
Pour the dressing over the salad and chill in the fried for 2 hours.