Middle Eastern Bean Salad

How to make a Middle Eastern Bean Salad.

Ingredients: Serves 4-6

• 2 cans red kidney beans
• 1 can garbanzo beans
• 2 1/2 cups chopped mini cucumbers
• 1 lb vine ripened tomatoes, finely chopped (16oz/454g)
• 3/4 cup finely diced red onion
• 1/2 cup finely chopped green onion
• 1 bunch parsley (1 1/2 cup finely chopped)
• 3 tbsp finely chopped mint
• 1/3 cup kalamata olives
• 1 1/2 tbsp minced garlic
• 1/3 cup olive oil
• 4 tbsp lemon juice
• 1 tbsp vinegar
• 1 1/2 tsp salt
• 1 tsp ground coriander
• 1/2 tsp pepper
• 1/2 tsp sumac or more to taste

Instructions:

1. Rinse really well the beans, then drain them.
2. Set aside in a large mixing bowl.
3. Chop all of the ingredients as needed, then combine in the large mixing bowl.
4. Mix well.
5. Taste and adjust the seasoning to your liking.
6. Serve as desired.
7. Keep covered in the refrigerator for up to three days.