The year we lived there, a lot of cafes and lunch counters in Beirut served salads that combined various kinds of beans (chickpeas, fava beans, whatever) with herbs, veggies, and other fresh things. So interesting to see this very Mediterranean-sounding salad in the "South America" chapter of Global Kitchen. Uruguyan Bean Salad combines fava beans with parsley, onions, tomatoes, and oregano but dresses the combination with olive oil and vinegar. In Lebanon, lemon juice instead of--or in addition to--the vinegar--would likely be used, and I confess I kind of missed the lemony bite in this otherwise tasty concoction. Still, this was easy to whip up in about ten minutes to take with us to a birthday party--a more interesting contribution than a green salad. A keeper--but next time I'm going to include some fresh lemon juice!