Egyptian Fava Bean Salad (Ww)

• 1 medium cucumber
• 1 lb fava beans or 1 lb red kidney beans, rinsed drained cooked
• 1 cup tomatoes, diced
• 1/2 cup of fresh mint, chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup tahini (sesame paste mixed with 1 tablespoon cold water)
• 1/4 cup fresh lemon juice
• 2 garlic cloves, finely chopped
• 1 dash ground red pepper
• salt & freshly ground black pepper, to taste

1. Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
2. In large mixing bowl, combine all ingredients.
3. Toss well and serve at room temperature or warm slightly.
4. EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
5. 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.

cucumber, fava beans, tomatoes, mint, fresh flatleaf parsley, red onion, tahini, lemon juice, garlic, ground red pepper, salt

Taken from www.food.com/recipe/egyptian-fava-bean-salad-ww-422431 (may not work)