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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is an appetizer on the menu of a restaurant here in St. Louis called Aya Sofia. It's a cold bean salad, a traditional mediterranean dish. I loved it so much that I re-created it at home. The measurements are approximate, so adjust to your own taste. Time includes refrigeration. Ingredients:
15 ounces navy beans, drained |
1/2 medium sized lemon, juice of |
2 tablespoons olive oil |
2 tablespoons fresh parsley, finely chopped |
1 1/2 roma tomatoes, finely chopped |
2 scallions, thinly sliced |
1/4 cup red onion, finely chopped |
1 teaspoon kosher salt |
1/2 teaspoon sumac |
Directions:
1. Mix all ingredients in a bowl, stirring very gently with a spoon so as not to chop up the beans. Let sit in the refrigerator for at least an hour to allow the flavors to meld.
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