Red Bean Herb And Walnut Salad Recipes

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RED BEAN AND WALNUT SPREAD



Red Bean and Walnut Spread image

At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spreads the dip out on plastic wrap, tops with herbs, pomegranate molasses and pomegranate seeds, and rolls the whole thing up. She then serves it in slices. Here we make the dip plain, spread it on Wasa Lite crackers, and use the herbs and pomegranate seeds on top.

Provided by Tara Parker-Pope

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 cup dark red kidney beans, soaked overnight and rinsed well
3 cups water
1/4 white onion, minced
1 bay leaf
3/4 cup walnuts
4 tablespoons (1/2 stick) butter
Salt and pepper to taste
2 teaspoons chopped dill
2 teaspoons chopped mint or basil
2 teaspoons chopped flat-leaf parsley
2 teaspoons pomegranate molasses (you can find this at Whole Foods or similar markets)
Bread, crackers and string cheese for serving
Garnish for older children and adults: toasted walnuts
pomegranate seeds

Steps:

  • Combine beans, water, onion and bay leaf in a saucepan and bring to a boil. Turn heat down to low and simmer until tender, about an hour.
  • Heat oven to 350 degrees. Spread the walnuts out on a baking tray and toast for about 8 to 10 minutes, stirring once, and checking frequently until toasted.
  • Drain beans well and discard bay leaf. In a food processor fitted with a metal blade, puree the beans with walnuts, butter, chopped garlic, salt and pepper until smooth and creamy.
  • Mix chopped herbs together and put aside a small amount for garnish. Blend the rest into the beans and add a splash of water if the mixture is too thick.
  • Season with salt and pepper and serve on warmed bread slices or crackers. Drizzle with pomegranate molasses and sprinkle with herb mix.
  • Serve next to some string cheese. For older children and adults, top with walnuts and pomegranate seeds.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 299 milligrams, Sugar 2 grams, TransFat 0 grams

RED BEAN SALAD WITH FETA AND PEPPERS



Red Bean Salad with Feta and Peppers image

A tasty, nutrient-packed salad that can be eaten by itself or as a side dish. Makes a great lunch the next day too! Add more lemon juice and olive oil if you like your salad to have a lot of dressing. Use garbanzo beans in place of kidney beans if you prefer.

Provided by Daylene

Categories     Salad     Beans

Time 20m

Yield 4

Number Of Ingredients 9

1 (15 ounce) can kidney beans
1 red bell pepper, chopped
2 cups chopped cabbage
2 green onions
1 cup crumbled feta cheese
⅓ cup chopped fresh parsley
1 clove garlic, minced
2 tablespoons lemon juice
1 tablespoon olive oil

Steps:

  • Rinse kidney beans under cold water. Drain well.
  • In a large salad bowl, combine beans, red pepper, cabbage, onions, feta, parsley, garlic, lemon juice, and olive oil. Cover and refrigerate for up to 3 days.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 23.8 g, Cholesterol 33.4 mg, Fat 12 g, Fiber 8.6 g, Protein 12.2 g, SaturatedFat 6.1 g, Sodium 658.1 mg, Sugar 4.6 g

RED BEAN SALAD WITH WALNUTS AND FRESH HERBS



Red Bean Salad With Walnuts and Fresh Herbs image

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.

Provided by Martha Rose Shulman

Categories     easy, salads and dressings

Time 45m

Yield 4 servings

Number Of Ingredients 15

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

Steps:

  • Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
  • 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.
  • 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.
  • Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams

GREEN BEANS WITH FETA AND WALNUTS



Green Beans with Feta and Walnuts image

This is a simple yet delicious recipe to use some of the local farmers' market ingredients and common pantry items. Add more or less of any ingredient to cater to your crew! It's a great combination of fresh crispy veggies, salty feta cheese, and nutty walnuts!

Provided by Linds

Categories     Side Dish     Vegetables     Green Beans

Time 15m

Yield 2

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 teaspoon chopped garlic
¼ cup chopped walnuts
1 pound fresh green beans, trimmed
3 tablespoons crumbled feta cheese, or more to taste

Steps:

  • Heat olive oil in a skillet over medium heat; add garlic and cook and stir until fragrant, about 2 minutes. Add walnuts to skillet, cook and stir until lightly toasted, about 2 minutes; stir in green beans, toss lightly to coat, and cook and stir until warmed through, 2 to 3 minutes.
  • Transfer green beans to serving bowl and immediately top with crumbled feta cheese.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 19.2 g, Cholesterol 12.6 mg, Fat 19.6 g, Fiber 8.7 g, Protein 8.5 g, SaturatedFat 4 g, Sodium 172.4 mg, Sugar 4.2 g

KIDNEY BEAN SALAD WITH WALNUTS AND CILANTRO



Kidney Bean Salad with Walnuts and Cilantro image

Categories     Salad     Bean     Herb     Nut     No-Cook     Walnut     Summer     Bon Appétit

Yield Makes10 servings

Number Of Ingredients 9

2 teaspoons cumin seeds
7 tablespoons red wine vinegar
6 tablespoons olive oil
5 15- to 16-ounce cans kidney beans, rinsed, drained
1 medium-size red onion, finely chopped
1 1/2 cups walnuts, coarsely chopped
1/2 cup chopped fresh cilantro, plus additional for garnish
Romaine lettuce leaves
Additional chopped walnuts

Steps:

  • Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
  • Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar and oil mixture. Crumble cumin seeds between fingers and add to bean mixture. Toss gently to blend; season with salt and pepper. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.)
  • Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.

RED BEAN, HERB AND WALNUT SALAD



RED BEAN, HERB AND WALNUT SALAD image

Categories     Bean

Yield 4 servings

Number Of Ingredients 15

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 oil
1 tablespoon extra virgin olive oil

Steps:

  • 1. Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper. 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. 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. 4. Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.

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