Super-Bean Salad with Dried Cranberries
Don’t you get bored with the good ol’ bean, sometimes? They’re a staple in traditional Egyptian breakfasts all year round. We kind of carry the whole ‘beans at breakfast’ thing around like our genes, and every Egyptian can vouch for fuul meddammess being dished up at the table no matter WHERE you are in the world (take it from me – a nomad that’s had fuul at nearly every Egyptian house she’s ever visited outside of Egypt). While favas are amazingly nutritional, the repetition can get SERIOUSLY boring. I’ve decided to spruce it up -- literally. This creation wants black beans, kidney beans, chickpeas, as well as fava beans, topped with sweet little dried cranberries, all coming together with a tangy lemony mustardy dressing in no time at all. Flavorful, filling, and packed with protein, consider this salad a complete meal on its own, or as a side somewhere.
1 can whole unflavored fava beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can whole chickpeas, rinsed and drained
½ cup dried cranberries
For the dressing:
3 tablespoons olive oil
Juice of 1 lemon
3 tablespoons mustard
2 tablespoons vinegar
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
Combine beans and cranberries into a large bowl
In a separate bowl, whisk together all the ingredients for the dressing.
Pour dressing over beans and toss until coated, and serve.
Store leftovers in an air-tight container for up to 3 days