1 can (15 ounces) bean medley (such as kidney beans, pinto, and black beans), drained and rinsed

1 cup grape tomatoes, cut in half

1/4 cup red onion, thinly sliced

1/4 cup radish, thinly sliced

Juice of 1 lemon

2 tablespoons olive oil

2 teaspoons Green Za'atar (to toss and garnish)

1. In a mixing bowl, combine the drained and rinsed bean medley, halved grape tomatoes, thinly sliced red onion, and thinly sliced radish.
2. Drizzle the lemon juice and olive oil over the bean mixture.
3. Gently toss the salad until all ingredients are evenly coated.
4. Sprinkle Green Za'atar over the salad and toss again gently to incorporate.
5. Transfer the bean salad to a serving bowl or platter.
6. Sprinkle additional green za'atar over the top for garnish.
7. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.