Middle Eastern Pinto Bean Salad with Feta and Toasted Walnuts

Rinse the pinto beans under cold water in a colander, then drain thoroughly. Halve the cherry tomatoes, slice the English cucumber in half lengthwise, scoop out the seeds, and slice into half-moons. Slice the red onion into thin half-rings, and finely chop the parsley leaves and mint leaves.

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, being careful not to burn them. Allow them to cool, then chop roughly.

In a small bowl, whisk together the freshly squeezed lemon juice, minced garlic, ground cumin, fine salt, and freshly ground black pepper. Slowly drizzle in the extra virgin olive oil in a steady stream while whisking with a wire whisk until the dressing is smooth and emulsified.