Cannellini bean salad with tomato & avocado | Recipe | A kitchen in Istanbul

Ingredients

• 200 g cherry tomatoes (halved or quartered)
• ½ red onion (finely chopped)
• 2 tsp sumac (plus extra to garnish)
• 2–3 Tbsp lemon juice
• 2 medium Middle Eastern cucumbers (cut into 1 cm dice)
• 250 g cooked white beans
• 1 handful flat leaf parsley (Italian parsley) (leaves, chopped (c. 10 g/⅓ oz))
• 1 handful mint leaves (thinly sliced (c. 10 g/⅓ oz))
• 4 Tbsp extra virgin olive oil
• 1 avocado (halved and cut into thin slices)
• salt and pepper