Georgian Bean Salad

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!

INGRIDIENT

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 (Optional)

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh cilantro

DIRECTION

Step: 1

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

Step: 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.

Step: 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.

Step: 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.

NUTRITION FACT

Per Serving: 255 calories; protein 20.1g; carbohydrates 30.9g; fat 6.2g; cholesterol 23.8mg; sodium 27.7mg.

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