A refreshing bean salad with cooked dried beans, onion, parsley and sumac. Dressed with olive oil and lemon, it is a light summer dish and a classic side for meatballs.
Discard the soaking water and boil the beans in plenty of fresh water until tender but still holding their shape. Drain and set aside to cool until just warm.
Rub the chopped onion with a 4 ml measure of salt and the sumac. Let it stand for 5 minutes, then gently squeeze out the liquid. This mellows the onion’s sharpness.
Put the warm beans in a large bowl and add the seasoned onion, long green pepper, tomato and parsley.
Drizzle with olive oil, lemon juice and the remaining salt, then toss gently. Mix just before serving and bring to the table right away.
Important: To mellow the onion, rub it with salt after chopping, leave it for a few minutes, then squeeze out the liquid. This makes the salad much fresher. Toss the salad shortly before serving; if mixed in advance, the onion and parsley can release liquid and turn limp. It tastes best when eaten the same day.
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