Georgian Bean Salad recipe

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Ingredients

1 ½ cups dry kidney beans
salt to taste
¼ teaspoon cayenne pepper
¼ cup shelled walnuts
2 garlic cloves
2 tablespoons red wine vinegar
⅓ cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
¼ teaspoon cayenne pepper
1 small white onion, minced
2 cooked chicken breast halves, chopped
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh cilantro

Nutrition Info

254.8 calories
carbohydrate: 30.9 g
cholesterol: 23.8 mg
fat: 6.2 g
fiber: 7.7 g
protein: 20.1 g
saturatedFat: 1 g
servingSize: -
sodium: 27.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place beans in a bowl, cover with plenty of water. Soak for 8 hours or overnight.

  2. Drain beans and transfer to a large pot, cover with plenty of water, salt, and 1/4 teaspoon cayenne pepper. Bring to a boil, reduce heat, and simmer until beans are soft, about 90 minutes. Drain and season with salt.

  3. Grind walnuts and garlic to a fine paste in a food processor. Add vinegar, 1/3 cup water, 1 tablespoon parsley, 1 tablespoon cilantro, and 1/4 teaspoon cayenne pepper. Process until smooth.

  4. Mix beans, onion, chicken, and dressing in a bowl. Chill in refrigerator for at least 1 hour before serving. Garnish with 1 tablespoon parsley and 2 tablespoons cilantro.

Recipe Yield

6 servings

Recipe Note

Kidney beans and onions are given a boost by a unique walnut-based dressing. This dish is a great cold side for a warm day. I like to add chicken to mine and make it the whole meal!

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