Cypriot Barbunya Salata - Red Bean Salad

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• 1 jar Queen Red Beans - drained + rinsed
• 3 celery sticks, roughly chopped
• 30 g fresh coriander or parsley (or a mixture of the 2), finely chopped
• 1 onion, halved then sliced lengthways into long strings
• A handful of fresh pomegranate seeds
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• ⅓ cup of extra virgin olive oil
• ¼ cup of pomegranate molasses
• Juice of one lemon

Instructions

1. Add all the salad ingredients into a bowl except the onion.
2. In a separate bowl, generously salt your onion and rub firmly and aggressively until you rub the “bitterness” out. Leave to rest for about 5 minutes before rinsing very well in a sieve under cold water and add to the rest to the ingredients. The onion will still taste a bit salty but the bitterness will be nearly completely gone.
3. Combine the dressing ingredients together in a small mixing bowl. Pour the dressing over the dressing. Enjoy with some crunchy bread! Don’t forget to mop of all of those juices.