Bean salad with coriander

1. Open a jar of canned beans and drain the excess liquid from it. Discard the beans on a sieve and additionally rinse it under running water, and then let the water drain. It is better to choose white beans for salad.

2. Wash the cucumbers and dry them with a paper towel. Then cut into small cubes.

3. Also rinse tomatoes under cold water and wipe dry with a paper towel. Then put it on a cutting board and cut into small pieces.

4. Rinse the coriander greens thoroughly under running water, and then spread on a towel so that it dries. As soon as the cilantro dries, put it on a board and cut off the rough stems and tear off the damaged leaves. Chop the remaining greens finely with a sharp knife.

5. Peel and rinse the onion. Finely chop it into cubes.

6. Mix in a large bowl all the previously prepared ingredients - beans, cucumbers, tomatoes, onions and coriander greens.

7. Prepare salad dressing. To do this, pour extra virgin olive oil into a separate container (it is more useful and more fragrant). Add the freshly squeezed lemon juice and mix well. Lemon juice can optionally be replaced with lime juice, in which case the salad will acquire some oriental notes. Put some Dijon grainy mustard. Peel the garlic, rinse and grind with a special press or grate on a fine grater. If the garlic clove is small, then you can put two cloves. Add the sumac seasoning to the container with the dressing. This powder is distinguished by its tart and even slightly astringent, slightly acetic taste and is perfect for various salad dressings. Thoroughly mix all the ingredients of the dressing together. Add salt and pepper to your liking.

8. Season the salad before serving and mix all its ingredients well. This salad can be consumed just like that or wrapped in pita bread or pita.

Bon appetit!