Ingredients:
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
2 ripe avocados, peeled & diced
2 cups jicama, peeled & diced
1 cup celery, diced
Romaine lettuce leaves for serving
Chopped scallion leaves to garnish
Sumac to garnish (optional)
Dressing ingredients:
1 cup mayonnaise
4 tbsp freshly squeezed lemon juice
4 tbsp toasted sesame seeds
3 tbsp dried thyme
2 tsp Dijon mustard
1 tsp sumac powder
1 tsp kosher salt
½ tsp cayenne powder
Directions:
To make the za’atar dressing, add 1 cup mayonnaise with the remaining dressing ingredients and mix well in a small bowl. Set aside.
Add the beans, diced avocado, jicama, and celery in a large bowl.
Drizzle with the dressing and toss well to coat.
Serve on top of romaine lettuce leaves. Sprinkle with chopped scallions and sumac if desired.
