• Gather all ingredients before starting the recipe.

Dressing

• Combine 1 large clove grated garlic, 1 tsp ground cumin, 1 tsp ground black pepper, 1/2 tsp cinnamon, 1/2 tsp allspice, 1 tsp granulated sugar, 3 tbsp tomato paste, 3 tbsp sherry vinegar, and 2 tsp kosher salt in wide mouth jar and using an immersion blender, combine all ingredients. Then, while the blender is running, slowly drizzle in 1/2 cup olive oil. Blend until the mixture becomes thick and totally emulsified.
• Set dressing aside and allow the flavors to combine, up to 2 hours before using
  

Salad

• Drain 1 16 oz can cannellini or tondini beans and rinse and place in a medium mixing bowl. Add 1/3 medium red onion, 1/3 whole red and green bell pepper cut into 1/4" dice and 1/2 cup celery stalk cut into 1/4" dice. Halve 4-6 baby plum tomatoes if using for garnish.
  
• Add 1/2 cup dried currants or raisins to the vegetable, bean mixture and gently stir to combine. Mix with 2-3 tablespoons of the dressing and serve.