Egyptian bean salad

Egyptian Bean Salad – An Explosion of Flavors and Textures

In a world full of sophisticated recipes and elaborate dishes, sometimes it’s good to return to our roots and enjoy the simplicity of fresh ingredients. The Egyptian bean salad is a perfect example of such a recipe. Not only is it easy to prepare, but it is also packed with flavors and nutritional benefits.

Preparation time: 15 minutes
Chilling time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 4

Ingredients you will need:

- 400 grams of cooked black beans (you can also use canned beans, but make sure they are well drained)
- 4 cloves of garlic, finely chopped
- ½ teaspoon cumin seeds (for a more intense flavor, lightly toast them before using)
- 1 stalk of leek, thinly sliced (if you don’t have leek, you can use green onions)
- ½ bunch of fresh parsley, chopped
- Juice of 1 lemon (for a fresh note)
- 3 tablespoons of extra virgin olive oil (choose a quality oil for better taste)
- 2 hard-boiled eggs, diced
- 6 small pickled cucumbers, diced
- Salt and pepper, to taste

Preparing the salad:

1. In a large bowl, add the cooked black beans. Make sure they are well drained and, if possible, rinsed under cold running water to remove any impurities.

2. In another bowl, combine the chopped garlic, cumin seeds, leek, parsley, and lemon juice. Mix all the ingredients well to release the flavors.

3. Add the spice mixture over the black beans. Use a spatula to gently mix, ensuring all ingredients are well incorporated.

4. Finally, add the boiled eggs and pickled cucumbers, stirring gently to avoid crushing the ingredients.

5. Drizzle the salad with olive oil and season with salt and pepper to taste.

6. Cover the bowl with plastic wrap and let the salad chill in the refrigerator for one hour. This step is essential as the flavors will intensify and blend perfectly.

7. Serve the salad cold, as an appetizer or as a side dish with grilled meat or fish.

Helpful tips:

- If you want a spicier salad, you can add finely chopped fresh chili to the spice mixture.
- This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
- You can experiment with different types of beans, such as white or red beans, to achieve various color and flavor combinations.

Nutritional benefits:

Black beans are an excellent source of plant-based protein and fiber, with a low fat content. Additionally, garlic has antioxidant and anti-inflammatory properties, while lemon provides a significant amount of vitamin C, essential for the immune system.

Possible variations:

If you want to make a variation of this recipe, you can add diced avocado for a creamy note or replace the pickled cucumbers with fresh cucumbers for a more refreshing taste.

Frequently asked questions:

1. Can I use canned beans?
Yes, make sure to drain and rinse them under cold water before use.

2. How can I make the salad spicier?
Add freshly chopped chili or chili flakes to the spice mixture.

3. Is this salad suitable for vegans?
Yes, this recipe is perfect for vegans if you omit the eggs or replace them with a plant-based alternative.

4. What other dishes does this salad pair well with?
The Egyptian bean salad pairs excellently with grilled meat dishes, fish, or even with falafel and hummus.

Serving and presentation:

To impress your guests, you can serve the salad in a beautiful bowl, decorated with a few fresh parsley leaves or sliced lemon. This salad not only looks good but also perfectly combines flavors and textures, turning into a true feast for the senses.

In conclusion, the Egyptian bean salad is a simple yet flavorful recipe, ideal for any occasion. With just a few basic ingredients and a little patience, you will create a delicious dish that everyone will enjoy. So don’t hesitate, gather the ingredients, and indulge in a moment of culinary delight!