Brown Bean Salad Recipe
Brown bean salad is a hearty, nutritious dish that’s as easy to make as it is delicious. This versatile salad typically features brown beans mixed with fresh ingredients like chopped tomatoes, cucumbers, onions, and parsley, all tossed in a zesty vinaigrette made with olive oil, lemon juice, and a touch of garlic. It’s a delightful combination of earthy, tender beans and crisp, vibrant vegetables, creating a satisfying balance of flavors and textures. A perfect side dish or a light main course, brown bean salad is a wholesome, protein-packed option that’s great for meal prep, picnics, or a refreshing addition to your dinner table.
Brown beans are widely used in Arabic cooking. These beans are healthier and you find them in health shops easily. Kidney beans, red beans, dried broad beans or black beans make a good substitute. Now, see the Brown Bean Salad Recipe.
SERVES: 6
Brown Bean Salad
Ingredients:
350 g dried brown beans
1 onion, halved
3 spring onions, finely chopped
2 sprigs of fresh thyme
2 bay leaves
6 tbsp chopped fresh parsley
4 garlic cloves, crushed
1 ½ tsp cumin seeds, crushed
4 tsp lemon juice
3 hard-boiled eggs, shelled and chopped
6 tbsp olive oil
1 pickled cucumber, roughly chopped
Salt and grounded black pepper
Brown Bean Salad
Preparation Method:
Place the beans in a medium bowl with plenty of cold water to soak during the night. Drain, transfer to a saucepan and again cover with normal water. Bring to the boil and keep boiling for 10 minutes.
Reduce the heat and add the bay leaves, onion, and thyme. Simmer very gently for about an hour or until tender. Drain and discard the onion and herbs.
Mix garlic, spring onion, cumin, parsley, lemon juice, and olive oil. Add salt and pepper as per your taste. Pour over the beans and toss lightly together. Gently stir in the boiled crushed eggs and cucumber and serve at once.
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