• 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 beans and rinse and place in a medium mixing bowl.
  
• Peel and finely chop 1/3 medium red onion.
• Chop 1/3 whole red and green bell pepper into 1/4" dice.
• Chop 1/2 cup celery stalk into 1/4" dice.
• Combine chopped vegetables with drained beans and add the dressing to the mixture, blend to combine,
• Set aside while the sausages are cooking 10-15 minutes.
  
• Add 1/2 cup dried currants to the vegetable, bean mixture and gently stir to combine.
  

Sausage

• Place 4 small link sausages or 2 large Italian sausages in a non-stick frying pan and cook over medium high heat until the sausages are nicely browned on all sides, about 3-4 minutes per side.
  

Serving

• Roughly chop 5-6 sprigs Italian parsley and slice 5-6 tomatoes baby plum tomatoes.
• Mound a good portion of the vegetable mixture on an individual serving plate.
• Sprinkle with parsley, the baby tomato and some more currants,
• Cut sausages into 1 to 1 1/2 inch slices and top the salad with the sausage