RED BEAN AND WALNUT SPREAD
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
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
GREEN BEANS AND WALNUT SALAD
Steps:
- In a small bowl, whisk orange and lemon juice, oil, sugar, salt, and pepper. Pour dressing over beans and onions. Add orange and lemon zest. Top with toasted walnuts.
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
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
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 BEAN AND WALNUT SALAD
Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. -Deborah Giusti, Hot Springs, Arkansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.
Nutrition Facts : Calories 152 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
RED BEAN, HERB AND WALNUT SALAD
Steps:
- PREPARATION 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.
HERBED BEAN SALAD
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Soak onion in cold water, 10 minutes.
- Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.
KIDNEY BEAN SALAD WITH WALNUTS AND CILANTRO
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 AND GREEN BEAN SALAD
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn't deter you from making this substantial salad.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h45m
Yield 4 generous servings
Number Of Ingredients 17
Steps:
- Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
- While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
- Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams
HERB AND RADISH SALAD WITH FETA AND WALNUTS
This light, crunchy salad is inspired by sabzi khordan, the heaping platter of fresh herbs, radishes, walnuts and feta cheese that accompanies nearly every Persian meal.
Provided by Samin Nosrat
Categories dinner, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Spread walnuts in a single layer on a baking sheet and toast for 10 to 12 minutes until lightly golden. Let cool, then chop roughly. Place in a sieve and shake away loose skin and crumbs. Set chopped nuts aside.
- Use a sharp knife or mandoline to slice the radishes and cucumbers into thin coins roughly 1/8-inch thick. Place in a medium bowl. Add walnuts.
- In a small glass or jar, whisk together lemon juice and olive oil to make the dressing. Season with salt and pepper to taste.
- Just before serving, season radishes, cucumbers and walnuts with a pinch of salt and dress lightly with 3 to 4 tablespoons of vinaigrette. Toss well to combine. Add crumbled cheese and toss gently to combine without breaking the cheese down too much. Arrange in a loose mound in a shallow serving bowl (or on a platter).
- Place herbs in the mixing bowl, season with a pinch of salt, and dress very lightly with about 1 tablespoon vinaigrette. Toss to combine, then pile the herb salad atop the radishes and cucumbers. Serve immediately.
Nutrition Facts : @context http, Calories 166, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 2 grams
GREEN BEAN AND FAVA BEAN SALAD WITH WALNUTS
Skinning the fava beans for this summer salad does require a little effort, but you're left with a bright green, healthy salad. Walnuts, toast them or don't, add crunch and the dressing adds zing.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil, add salt to taste and add the green beans. Boil 4 to 5 minutes, until just tender. Transfer (use a skimmer so that you don't have to drain the pot) to a bowl of cold water, then drain and set aside.
- Skin the favas. Bring the water in the pot back to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 2 to 3 minutes (5 minutes if the beans are bigger than your thumbnail). Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand and this will not take a very long time.
- Stir together the vinegar, lemon juice, salt, pepper, mustard, and garlic. Whisk in the oils. Toss with the green beans and favas, walnuts, tarragon and shallot in a salad bowl, and serve.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 10 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 507 milligrams, Sugar 12 grams, TransFat 0 grams
RED, WHITE AND BLACK BEAN SALAD
This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.
Provided by gtsdls1
Categories Salad Beans Black Bean Salad Recipes
Time 8h20m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
- Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
- Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 18.2 g, Fat 21.5 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 383.2 mg, Sugar 3.6 g
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