White Bean with Cucumber and Sumac Salad
Ingredients
- 2 cups English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
- 2 1/2 cups cooked white kidney beans
- 1 1/2 teaspoons ground sumac
- 1/4 cup extra-virgin olive oil
- Freshly squeezed juice of 1 tangerine (about 2 tablespoons)
- 1 large handful fresh flat-leaf parsley, stems removed, coarsely chopped
- 2 tangerines, cut into segments
- Salt and freshly ground black pepper, to taste
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