GEORGIAN BEAN SALAD

Georgian Bean Salad image

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!

Provided by BigTomUW

Time 10h50m

Yield 6

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 27.7 mg, Sugar 1.6 g