Servings: 6

Preparation Time: 15 minutes

Cooking Time: 15 minutes

2 cups of frozen white beans

3 cups of water

1 clove of peeled garlic

2 tablespoons of olive oil

2 tablespoons of white wine vinegar

1/3 cup of Tnuva Mozzarella Cheese

1/4 cup of sundried tomatoes

6 large black pitted olives

1 tablespoon of fresh chopped parsley

2 teaspoons of fresh chopped basil

2 tablespoon of freshly squeezed lemon juice

¼ teaspoon of sugar

A pinch of salt

1 teaspoon sumac

1. Boil water on the stove, then add beans and garlic. Bring to a boil again and cook for about 10-15 minutes, until beans are soft.

2. Drain beans and transfer to a large bowl. Remove the garlic.

3. Pour olive oil and vinegar onto the beans. Mix and let cool.

4. Cut the Tnuva Kashkaval cheese into cubes and chop the sundried tomatoes and olives into small pieces.  Mix cheese, tomatoes and olives into the bowl with the beans with chopped parsley and basil.

5. Beat the remaining oil with a tablespoon of lemon juice, sugar and salt. Pour the dressing onto the salad and mix gently. Cover salad and refrigerate for at least 2 hours in order to let flavors set.

6. Before serving, sprinkle sumac onto the salad and transfer into a nice serving dish.