Middle Eastern Shelled Bean Salad | With Walnuts and Pomegranate

Cook the shelled beans in lightly salted boiling water until tender yet still pleasantly crisp (about 12-15 minutes), then drain and let cool until lukewarm.

Slice the red onion into thin half-moons. Remove the fresh, crunchy seeds from the pomegranate. Toast the walnuts in a dry pan for 2-3 minutes until fragrant and golden brown, then let cool and coarsely chop. Finely chop the fresh parsley and mint leaves.

In a small bowl, whisk together the tahini, freshly squeezed lemon juice, minced garlic, ground cumin, fine salt, and pepper until smooth. Drizzle in the extra virgin olive oil and 2-3 tablespoons of cold water until you achieve a velvety, creamy dressing.