Arabic Bean Salad
4 servings
15 minutes
Arabic bean salad is a vibrant dish that embodies the flavors and traditions of Arab cuisine. The base is beans, which after soaking and cooking become soft, perfectly complementing the rich taste of pine nuts, the freshness of lemon juice, and subtle spicy notes of cumin. This salad stands out not only for its balanced flavor but also for its nutritional value. The heat from chili and paprika adds a light spiciness to the dish, while cilantro adds freshness. In Arab countries, such salads are served as part of mezze—a selection of appetizers accompanying main dishes. Bean salad pairs wonderfully with meat dishes, flatbreads, or simply with crispy bread. Its rich flavor and texture make it an excellent choice for Mediterranean cuisine lovers.
1
Soak the beans in plenty of water for 8-12 hours to swell. Then drain and boil until cooked, adding 1.5 liters of fresh water without salt over medium heat. Drain again.
- Beans: 250 g
2
Toast the pine nuts in a dry skillet or in an oven preheated to 180 degrees, and leave them to cool completely in the dish they were toasted in.
- Pine nuts: 30 g
3
Place the beans in a deep bowl, add onion, cumin, salt, lemon zest and juice, and olive oil. Mix well and refrigerate to marinate for 30-45 minutes.
- Sweet red onion: 1 head
- Ground cumin (zira): 1 teaspoon
- Salt: to taste
- Lemon zest: 1 piece
- Freshly squeezed lemon juice: 1 ml
- Olive oil: 2 tablespoons
4
Take the beans out of the fridge, add paprika, pine nuts, half of the hot pepper, and cilantro. Mix well. Transfer to a serving dish, sprinkle with the remaining hot pepper, and serve.
- Sweet paprika: 0.5 teaspoon
- Pine nuts: 30 g
- Chili pepper flakes: 1 teaspoon
- Chopped cilantro (coriander): 0.3 bunch
- Chili pepper flakes: 1 teaspoon