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    You are in: Home / Recipes / Egyptian Brown Bean Salad Recipe
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    Egyptian Brown Bean Salad

    Egyptian Brown Bean Salad. Photo by Leggy Peggy

    1/1 Photo of Egyptian Brown Bean Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Wildflour's Note:

    Brown Beans, called "ful medames" are widely used in the Mid-East. (Kidney Beans are an excellent substitute.) An unusual combination of flavors, this beats the regular ol' picnic bean salad hands down! My sister gave me this recipe, and I can't thank her enough! :)

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried.
    2. 2
      Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
    3. 3
      Stir "dressing", and pour over beans and toss lightly to coat.
    4. 4
      Gently fold in eggs and pickle, then serve.
    5. 5
      *We chilled this salad an hour more, then served.

    Ratings & Reviews:

    • on June 13, 2007

      55

      Thanks for a trip down memory lane. I lived in the Middle East and this dish is authentic in taste and presentation. I made it as written, but did not discard the onion in the cooking liquid. No need to waste good onion, so I chopped it in, too. I used tinned ful and recommend that you do not substitute with other beans unless you absolutely have to. Made and thoroughly enjoyed for Zaar World Tour.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egyptian Brown Bean Salad

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 442.9
     
    Calories from Fat 232
    52%
    Total Fat 25.8 g
    39%
    Saturated Fat 4.3 g
    21%
    Cholesterol 139.8 mg
    46%
    Sodium 826.4 mg
    34%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 12.5 g
    50%
    Sugars 6.2 g
    24%
    Protein 16.9 g
    33%

    The following items or measurements are not included:

    thyme

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