Middle Eastern Spiced Bean Salad | Filling Summer Dish

Place the eggs in boiling water and cook for 7 minutes until soft to medium-boiled. Then cool them in cold water, peel, and cut them in half.

Thoroughly rinse and drain the canned white beans in a colander. Cut the cherry tomatoes in half, dice the cucumber, and slice the red onion thinly.

Finely chop the fresh parsley and mint leaves, and grate or press the garlic cloves.