A friend of mine passed this recipe on to me, and after a few tweaks, I find it’s a nice and refreshing twist on the regular cucumber and tomato salad. There are even some surprising local ingredients in the dressing! This version easily serves six.
Ingredients:
1 avocado
1 red bell pepper
3 tomatoes
3 cucumbers
1 can of corn
1 can of red kidney beans
2 lemons
vinegar
salt
Lebanese or Palestinian zaatar
olive oil
Directions:
1. Chop up the avocado, red bell pepper, tomatoes and cucumbers. Add an onion if you desire. Put all the chopped veggies in a salad bowl.
2. Open up a can of corn and of kidney beans, empty liquid contents and potentially rinse through the can, then add to the mix in the salad bowl.
3. Instantly squeeze lemons over salad and mix.
4. Before serving, add a dash of vinegar and a generous mix of zaatar and olive oil. Mix and enjoy!
5. Yummy with corn chips.
