Sunday evenings always bring the question: so what are we packing for lunch tomorrow? We'll likely have a hummus sandwich (if you read the last post, you'll know why), but we will also need a little something else. Being vegetarian means being prepared to be hungry again about an hour after you eat. The key to this challenge is to always pack enough. I've been on the plants-only-please kick for about eighteen years, so my planning skills are pretty solid.
In an effort to use what was on hand, and evade a hungry afternoon, I put together this refreshing little bean salad. It's flavorful, simple, light, and exactly what I was hoping it would be. I think it will pair perfectly with the hummus sandwich. I could also see adding it to a mixed greens salad, making it a meal of its own.
If you need a place to find Za'atar, try The Spice Diva in Charlottesville. My MIL got me a collection of spices from there last year and they are all amazing!
Za'atar Bean Salad
- Cannellini Beans - 16 oz, or 1 can organic
- Celery Stalks - 2 stalks diced tiny
- Yellow Onion - 2 tablespoons diced tiny
- Kalamari Olive pieces - 2 tablespoons
- Za'atar - 1 teaspoon
- Marjoram, dried - 1 teaspoon
- Salt to taste
Combine ingredients into glass bowl or container and set aside.
- Apple Cider Vinegar - 3 tablespoons
- Dijon Mustard - 1 tablespoon
- Wildflower Honey - 1 teaspoon
Whisk ingredients together in small bowl.
Pour dressing over bean medley and mix gently but thoroughly. Serve chilled and enjoy.