Balela Salad with Fermentata Classic Raw Cultured Onions

Balela Salad with Fermentata Classic Raw Cultured Onions

Ingredients:

2 15-oz. cans chickpeas, well drained and rinsed

1 15-oz. can black beans, well drained and rinsed

1 pt heirloom cherry tomatoes, halved or quartered

1/4 c Fermentata™ Classic Raw Cultured Diced Onions

1 T garlic puree

1/4 c packed fresh mint leaves, chopped

1/2 c packed fresh cilantro, chopped

1/2 c packed fresh parsley, chopped

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Dressing:

1/2 c extra virgin olive oil (I love a local California variety with a grassy, peppery finish)

1/4 c onion kvass (reserved brine from Fermentata™ Raw Cultured Diced Onions)

Juice of 1 large Meyer lemon plus 1 tsp zest

1/2 t red pepper flakes (to taste)

1/2 t kosher salt

2 t sumac

Directions:

Rinse chickpeas and black beans; drain well.

Combine both beans, garlic puree, mint, cilantro, parsley and Fermentata™ onions in a large bowl.

In a separate bowl, whisk together all dressing ingredients and add to bean mixture.

Toss well; adding kosher salt to taste. Allowing the salad to marinate 2 hours or overnight. Serve chilled.