Fasolia bil Zeit (فاصوليا بالزيت) — Lebanese White Bean Salad with Olive Oil and Lemon

• 480 gcanned cannellini beans, drained and rinsed (about 2 (400 g) cans; yields ~480 g drained)
• 60 mlextra-virgin olive oil (use a fruity Lebanese-style oil if available)
• 45 mlfresh lemon juice (from 1 to 2 lemons)
• 6 ggarlic, finely grated (about 2 medium cloves)
• 4 gfine sea salt (about 3/4 tsp)
• 1 tspground cumin (traditional in many home versions)
• 1 tspAleppo pepper (for gentle heat and fruitiness)
• 150 gtomato, finely diced (about 1 medium, seeds kept for juiciness)
• 60 gred onion, finely diced (about 1/2 small)
• 20 gflat-leaf parsley, finely chopped (about 1/2 bunch, leaves and tender stems)
• 6 gfresh mint, finely chopped (about 2 tbsp chopped)

Instructions

1. 1

   Drain and rinse the beans thoroughly, then let them sit in a colander for 5 minutes so excess water drips away. If you have time, spread them on a towel for 2 minutes to dry slightly, which helps the dressing cling instead of turning watery.

2. 2

   In a medium bowl, whisk together the olive oil, lemon juice, grated garlic, salt, cumin, and Aleppo pepper until the salt dissolves and the mixture looks lightly emulsified. Let the dressing stand for 2 minutes so the garlic mellows and perfumes the oil.

3. 3

   Add the drained beans to a mixing bowl, then add the diced tomato and red onion. Pour the dressing over the salad and fold gently with a spatula for 30 seconds, keeping the beans intact while evenly coating everything.

4. 4

   Fold in the chopped parsley and mint, then rest the salad at room temperature for 10 minutes to allow the beans to absorb the lemony olive oil. Taste and adjust with an additional 5 ml lemon juice if you want it brighter, or an additional 10 ml olive oil if you want it richer.

5. 5

   Transfer to a shallow serving plate and spoon any pooled dressing over the top for a glossy finish. Serve at room temperature, as chilling can mute the olive oil aroma and make the beans feel firmer.