Fasulya Beeda Barda - Egyptian White Bean Salad

1. 1

   Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).

2. 2

   Drain cooked beans.

3. 3

   Remove seeds from tomatoes, chop tomatoes.

4. 4

   Thinly slice onion.

5. 5

   Chop parsley.

6. 6

   For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.

7. 7

   Combine cooled beans, tomatoes, onions, parsley and dressing.

8. 8

   If it is too tart, add a little more olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.