Egyptian Brown Bean Salad Recipes

Steps:

• 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.
• Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle.
• Stir "dressing", and pour over beans and toss lightly to coat.
• Gently fold in eggs and pickle, then serve.
• *We chilled this salad an hour more, then served.

Steps:

• 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.

Steps:

• Cut all the peppers in half length wise and de-seed them.
• Cut all the peppers, length-wise, into 1/2 inch slices.
• In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
• Add tomato juice, cover and cook on med heat for 5-10 minutes.
• Add tomatoes, salt and pepper; cover and cook another 15 minutes.
• Add vinegar, cover and cook another 10-15 minutes.
• serve hot, cold or at room tempreture.
• Excellent side dish with almost anything.