If using dry beans, rinse and soak them in water overnight.
Drain the white beans and place them into a stockpot. Fill the pot with water until it covers the beans. Bring to a boil over medium heat, then cook for 5 minutes.
Skim the water and discard any foam from the top. Reduce the heat and simmer for 30-45 minutes until the beans soften.
Drain the beans and add them to a serving bowl. Toss them with three tablespoons of olive oil, lemon juice, garlic, salt, and pepper. Cover and set them aside for 20 minutes, allowing the flavors to combine.
Drizzle with two tablespoons of olive oil and garnish with red onion, tomato, parsley, and a sprinkle of sumac to serve.
Notes
Expert Tips:
For best results, use quality olive oil and prioritize fresh, dried white beans over canned ones.
If you’re concerned about the sharpness of onions, I recommend massaging sumac into them before using them in the salad.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.