Fasulya Beeda Barda - Egyptian White Bean Salad

• navy beans↗1 cup
• small red onion↗1
• parsley↗1 cup
• tomatoes↗2
• olive oil↗1 tablespoon
• vinegar↗1 tablespoon
• lemon juice↗1 tablespoon
• salt, to taste↗
• pepper, to taste↗
• garlic clove↗1
• cumin↗1⁄4 teaspoon
• dash cayenne↗1

Step-by-step instructions

1. 1

   Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).

2. 2

   Drain cooked beans.

3. 3

   Remove seeds from tomatoes, chop tomatoes.

4. 4

   Thinly slice onion.

5. 5

   Chop parsley.

6. 6

   For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.

7. 7

   Combine cooled beans, tomatoes, onions, parsley and dressing.

8. 8

   If it is too tart, add a little more olive oil.