This salad gets a citrusy lift from fresh tangerines and its dressing. The crisp, cooling texture and flavor of the cucumber make this a great salad for sharing at a late-summer barbecue, where it can serve as a side dish or main. Sumac—a spice often featured in Middle Eastern cuisine—provides a delicious, almost sneaky zing.
English cucumber, cut into quarters lengthwise and then into 1/2-inch slices
2 1/2 cups
cooked white kidney beans
1 1/2 teaspoons
extra-virgin olive oil
Freshly squeezed juice of 1 tangerine (about 2 tablespoons)
large handful fresh flat-leaf parsley, stems removed, coarsely chopped
tangerines, cut into segments
Salt and freshly ground black pepper, to taste
In This Recipe
In a serving bowl, mix the cucumber and beans. Dust with the ground sumac and toss the mixture.
In a small bowl, whisk the olive oil with the tangerine juice.
Add the parsley to the serving bowl and then drizzle the dressing over the salad. Season to taste with salt and pepper. Add the tangerine segments and toss lightly to combine. Serve chilled or at room temperature.
This salad can be assembled in advance without parsley and refrigerated for a day. Add the parsley just before serving.