Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kidney bean	2	cans	drained soaked	160.0	22.6207	23.1724	2.7586
thyme	3	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
onion	1	halved		-	-	-	-
garlic clove	4		crushed	-	-	-	-
cumin seed	1 1/2	teaspoons	crushed	11.8125	1.3936	0.561	0.7015
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
parsley	6	tablespoons	chopped	8.208	1.4432	0.6772	0.1801
lemon juice	4	teaspoons		4.4733	1.403	0.0712	0.0488
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
hard egg	3		chopped boiled	-	-	-	-
dill pickle	1 -2		chopped	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.