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Georgian Bean Salad

Georgian Bean Salad

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    10 h 50 m
BigTomUW

BigTomUW

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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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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.
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