Egyptian Fava Bean Salad (Ww) - cooking recipe

Ingredients

1 medium cucumber
1 lb fava beans or 1 lb red kidney beans, rinsed drained cooked
1 cup tomatoes, diced
1/2 cup of fresh mint, chopped
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup red onion, finely chopped
1/4 cup tahini (sesame paste mixed with 1 tablespoon cold water)
1/4 cup fresh lemon juice
2 garlic cloves, finely chopped
1 dash ground red pepper
salt & freshly ground black pepper, to taste

Preparation

Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
In large mixing bowl, combine all ingredients.
Toss well and serve at room temperature or warm slightly.
EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.