Red Bean, Herb and Walnut Salad Recipe

Name: Red Bean, Herb and Walnut Salad
Prep time: 15 min
Cook time: 30 min
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); ⅓ 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 oil; 1 tablespoon extra virgin olive oil

Servings: persons

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)
⅓ 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 oil
1 tablespoon extra virgin olive oil

1
Place the beans in a bowl and toss with the celery and herbs.
2
Season with salt and pepper.
3
If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels.
4
Add to the beans.
5
In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper.
6
Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture.
7
Toss with the beans.
8
Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste.
9
Whisk in the oils, toss with the beans, and let marinate 30 minutes.
10
Serve.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Red Bean, Herb and Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Bean, Herb and Walnut Salad

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