Mediterranean  Black Bean Salad

Mediterranean Black Bean Salad Recipe:

2 cups cooked black beans 2 tablespoons pomegranate molasses Zest and juice of one lemon 4 tablespoons olive oil Salt and pepper to season 1 English cucumber,  chopped 2 cups cherry tomatoes 1/2 red onion, chopped 1 cup shredded red cabbage 1/2 cup   Italian parsley, chopped 1/4  cup fresh mint,  chopped 4 oz feta cheese crumbles 1 teaspoon sumac

First, measure and assemble your ingredients.

Whisk molasses, lemon zest, juice, oil, salt, and pepper in a bowl.

Mix with black beans, and let marinate for 15 mins before adding other salad ingredients.

Add cucumber, tomatoes, onion, cabbage, parsley, mint. Stir gently to combine.

Top with feta cheese, garnish with sumac. Enjoy!

Storage tips: Refrigerate in an airtight container for 3-4 days. Don't freeze. Keep dressing separate to avoid soggy vegetables.