Recipe courtesy of Seneca Foods.

Prep Time: 20 minutes Servings: 6

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• 1 can (15 ounces) READ 3 or 4 Bean Salad
• 1/2 cup halved cherry or grape tomatoes
• 1 small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
• 2 green onions, thinly sliced
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 1 small clove garlic, minced
• 1/4 teaspoon crushed red pepper flakes[/checklist-box]

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• 2 tablespoons prepared hummus
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon za’atar seasoning blend[/checklist-box]

Instructions

Drain bean salad. Discard liquid. Place bean salad in large bowl. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.

To make dressing: Combine hummus, lemon juice and seasoning; set aside. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.