Arabian Bean Salad

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READY IN: 45mins
Recipe by dicentra

The Frugal Gourmet On Our Immigrant Ancestors – Jeff Smith – Copyright 1990

Ingredients Nutrition

  • 1 cup dried ful beans, rinsed and drained (small sized bean)
  • 8 cups water
  • 1 medium ripe tomatoes, chopped
  • 1 clove garlic, peeled and crushed
  • 14 cup chopped parsley
  • 1 cup yellow onion, peeled and thinly sliced
  • Dressing

  • 12 cup olive oil
  • 1 lemon, juice
  • salt and pepper


  1. Place the beans in a medium pot and add 4 cups of water. Bring to a boil, turn off the heat, and let stand 1 hour, covered. Drain.
  2. Return the ful to the pot and add 4 cups of fresh water. Bring to a boil, covered, and reduce to a simmer.
  3. Cook 15 minutes or until the beans are tender. Drain.
  4. Mix the beans with the tomato, onion, garlic, parsley and onion. Prepare the dressing and pour over the vegetables.
  5. Toss well and chill before serving.

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