Red Bean Salad With Walnuts and Fresh Herbs

Name: Red Bean Salad With Walnuts and Fresh Herbs
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked red beans or kidney beans (rinse if using canned); 1/4 cup finely diced celery; 1/4 cup chopped cilantro; 1/4 cup chopped flat-leaf parsley; 2 tablespoons chopped fresh tarragon; 1/4 cup chopped chives; Salt and freshly ground pepper; 1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional); 1/3 cup (1 1/2 ounces) walnuts; 1 large garlic clove, peeled, halved, green shoot removed; 1/4 teaspoon red pepper flakes or 1/2 to 1 teaspoon Aleppo pepper, to taste; 1 tablespoon pomegranate molasses; 1 tablespoon fresh lemon juice; 1 tablespoon walnut (or olive) oil; 1 tablespoon extra virgin olive oil

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 5(165)
Comments: Read comments

This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I’ve cooked myself, but in a pinch you can make this with canned red kidney beans.

Featured in: Bean Salads for Summer

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Ingredients

Yield:4 servings

2cups cooked red beans or kidney beans (rinse if using canned)
¼cup finely diced celery
¼cup chopped cilantro
¼cup chopped flat-leaf parsley
2tablespoons chopped fresh tarragon
¼cup chopped chives
Salt and freshly ground pepper
½small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
⅓cup (1½ ounces) walnuts
1large garlic clove, peeled, halved, green shoot removed
¼teaspoon red pepper flakes or ½ to 1 teaspoon Aleppo pepper, to taste
1tablespoon pomegranate molasses
1tablespoon fresh lemon juice
1tablespoon walnut (or olive) oil
1tablespoon extra virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
Step 2
If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
Step 3
In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
Step 4
Whisk together the pomegranate molasses and lemon juice, plus salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

Tip

Advanced preparation: You can make this a day ahead and refrigerate. The herbs will fade a bit.

Ratings

5 out of 5

165 user ratings

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Comments

Daisy7 years ago

I cannot find pomegranate molasses in any of the stores near me. Is there a substitute or is it something I'd have to get online?

caracara647 years ago

Doubled dressing and added brown rice for a hearty entree salad. Excellent

kitchenonfire7 years ago

This was good. I used some large red beans from Rancho Gordo instead of the ones called for. I think a bit more lemon juice would be appropriate. Also, the instructions refer to vinegar, but there isn't any in the list of ingredients. I don't think it's needed.

Anne1 week ago

Delish! Will make this again. • used small red beans I’d cooked from dry and had in the freezer • left out tarragon which I don’t care for, and slightly increased the other herbs. • i have no tolerance for jalapeños or other chilis/peppers nor Fonzie like raw onions so I use pickled red onions for the flavor pop.

Caffey6 months ago

Good recipe, amenable to variations. Used RG borlotti beans, pistachios as the nut, and mint + scallions as the herb/onion ingredient.

PM10 months ago

Love this salad. My daughter-in-law is vegetarian and I always try to make part of the meal something she will love. This recipe delighted us, and the non-vegetarians enjoyed it as well. I used small red beans.

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