Fasulya Beeda Barda - Egyptian White Bean Salad - cooking recipe

Ingredients

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

Preparation

Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
Drain cooked beans.
Remove seeds from tomatoes, chop tomatoes.
Thinly slice onion.
Chop parsley.
For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
Combine cooled beans, tomatoes, onions, parsley and dressing.
If it is too tart, add a little more olive oil.