Fasulya Beeda Barda - Egyptian White Bean Salad

READY IN: 1hr
Recipe by Mia in Germany

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

Top Review by duonyte

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.

Ingredients Nutrition

Directions

  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.

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