FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD

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Fasulya Beeda Barda - Egyptian White Bean Salad image

Egyptian version of Turkish Piyaz. Cooking and preparation time do not include soaking time overnight! Submitted for Visit Egypt / NAME forum May 2012.

Provided by Mia in Germany

Categories     Beans

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 12

1 cup navy beans
1 small red onion
1 cup parsley
2 tomatoes
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon lemon juice
salt, to taste
pepper, to taste
1 garlic clove
1/4 teaspoon cumin
1 dash cayenne

Steps:

  • Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
  • Drain cooked beans.
  • Remove seeds from tomatoes, chop tomatoes.
  • Thinly slice onion.
  • Chop parsley.
  • For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
  • Combine cooled beans, tomatoes, onions, parsley and dressing.
  • If it is too tart, add a little more olive oil.

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