In a small bowl, combine the sliced red onion with apple cider vinegar and toss to coat. Set aside for 15 minutes or while you prepare the other ingredients.
In a medium mixing bowl, combine the navy beans, tomatoes, parsley, radish, mint, garlic, the zest of 1 lemon and the juice of two lemons, olive oil, coriander, salt, aleppo pepper and ground black pepper.
Drain the red onions, discard apple cider vinegar and add to the navy bean mixture. Toss well to coat and combine.
Cover and allow to sit for 30 minutes. Toss again before serving.
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Notes
*You can add the zest of both lemons if you like a bright citrus flavor. Lemon juice equals about 1/3 cup.