Fasulya Beeda Barda - Egyptian White Bean Salad

Total Time
Prep 10 mins
Cook 50 mins

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

Ingredients Nutrition


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

I soaked cannelini beans in salted water overnight (CI method) and cooked them this morning, and poured the dressing over the warm beans. I did chop the onions rather than slice them - also chopped the garlic and added it to the salad dressing ingredients. Now about those 6 servings - I put half of it in a container for lunch, and ate the rest for breakfast. I think it would be 6 very modest servings.... I did need a little more olive oil to balance the flavors. This is a very nice bean salad - the cumin adds a hint of taste but does not overpower, so that this would be a lovely accompaniment to many dishes.

duonyte August 14, 2012

I made this for a summer dinner and let it chill all day to get the best of the flavors blending together. I really love it, it's hearty without being too heavy and being cold it's also refreshing. The lemon is a high note that really brightens the salad. Thanks so much Mia for sharing this international yet so familiar dish. :D

Annacia June 08, 2012