Ingredients

• 1 cup dried gigante, lima or butter beans, soaked overnight and drained
• Kosher salt and ground black pepper
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 small red onion, halved and thinly sliced
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh flat-leaf parsley
• 1 ripe avocado, pitted, peeled and diced
• Crumbled feta cheese, to serve

Instructions

1. In a large saucepan over medium-high, combine the beans, 6 cups water and 1 tablespoon salt. Bring to a boil, then reduce to low and simmer until the beans are tender, 45 to 60 minutes. Drain and let cool.
2. In a large bowl, whisk together the vinegar, oil, honey, cumin, cinnamon, allspice, coriander, cayenne, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the beans, onion, tomatoes, mint and parsley, then toss well. Let sit for 15 minutes.
3. Just before serving, gently fold in the avocado. Taste and season with salt and pepper. Serve sprinkled with feta.