Georgian Bean Salad recipe
All Recipes Salad Beans
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
Nutrition Info
- 254.8 caloriescarbohydrate: 30.9 gcholesterol: 23.8 mgfat: 6.2 gfiber: 7.7 gprotein: 20.1 gsaturatedFat: 1 gservingSize: -sodium: 27.7 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Georgian Bean Salad
Directions
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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.