Rice and mixed beans salad with lemon and mint

You can serve this salad on its own or part of a larger buffet.

Ingredients (serves 4-6)
- 1 cup long grain rice, washed
- 1 cup mixed beans, soaked overnight
- 1 bay leaf
- 1 lemon, peeled, pithed and cut into small pieces
- 2-3 tomatoes, diced
- 1/2 red onion, minced and rubbed with 1 teaspoon Arabic pepper
- 1 garlic clove, mashed (optional)
- a handful mint, chopped
- a handful parsley, chopped
- 1 teaspoon sumac (optional)
- 3 Tablespoons extra virgin olive oil
- sea salt and pepper, to taste

Cover the beans with plenty of water, add the bay leaf and boil until tender, drain and allow to cool (if pressed for time, rinse with cold water then allow to drain completely). Meanwhile, prepare the rice by covering it with plenty of water and boiling 'al dente' (about 15 minutes). Drain the rice and rinse it with cold water to prevent it from sticking together. In a large bowl, combine the rice with the beans, onions, garlic, lemon, tomato, mint, parsley and sumac. Season with salt, pepper and the olive oil then toss gently to combine. Adjust seasonings to your preference and enjoy!

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