Egyptian Brown Bean Salad

Recipe by Wildflour
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.
  • Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
  • Stir "dressing", and pour over beans and toss lightly to coat.
  • Gently fold in eggs and pickle, then serve.
  • *We chilled this salad an hour more, then served.