Herbed Tomato and Bean Salad

It was a warm day and I wanted a quick lunch salad, all about freshness and contrasting texture. It isn't tomato season just yet, but the grocery store had amazing looking and smelling Heirloom tomatoes so I broke my rule of eating as seasonally as possible and just went for it. I miss proper tomatoes all winter long.

1/2 can of your favorite beans (I used chickpea but cannellini or black beans would taste good here as well), rinsed and drained

1/2 large tomato, roughly chopped

3 radishes, thinly sliced

1/3 cup of your favorite herb, finely chopped (I used dill)

2 tsps of finely chopped red onion or shallot (I actually used ramp leaves because they came in my CSA box, but the season is so short that alliums are a good alternative)

1 Tbsp Labneh or plain full-fat Greek yogurt

Juice of half a lemon

Salt to taste

Chop the tomato. Add it to your salad bowl and sprinkle with a little salt. Set aside while you prep the rest of the ingredients. This step will add flavor to the slad and draw some of the juices from the tomato to further flavor the dressing.

Add the beans, radishes and dill to the bowl. Stir to combine well.

In a small bowl, mix the yogurt with the lemon juice to thin it. Pour over the salad and stir to combine with the other ingredients.

Adjust seasoning and enjoy. You could add a splash of hot sauce to this if you wanted to.