Egyptian Brown Bean Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (15 ounce) cans kidney beans, drained or 1 1/2 cups dried brown beans, soaked overnight
• 3 sprigs thyme
• 2 bay leaves
• 1 onion, halved
• 4 garlic cloves, crushed
• 1 1/2 teaspoons cumin seeds, crushed
• 3 green onions, finely chopped
• 6 tablespoons fresh parsley, chopped
• 4 teaspoons lemon juice
• 6 tablespoons olive oil
• 3 hard-boiled eggs, chopped
• 1 -2 dill pickle, chopped

Recipe

• 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 drain and discard the herbs and onion. chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
• 3 stir "dressing", and pour over beans and toss lightly to coat.
• 4 gently fold in eggs and pickle, then serve.
• 5 *we chilled this salad an hour more, then served.