2 cups cooked white beans (or 1 15 oz can, drained)
1 cucumber, peeled and chopped
1 ripe tomato, chopped
1 tbsp chopped fresh or dried dill
1 tbsp chopped fresh or dried mint
1 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp sea salt
freshly ground black pepper
Combine beans, cucumber, tomato, dill and mint in a serving bowl.
In a separate small bowl, combine the lemon juice, olive oil, cumin, and salt and whisk until emulsified. Pour the dressing over the salad and mix well. Season to taste with pepper and more salt if necessary.