Best 6 Red Bean Salad With Walnuts And Fresh Herbs Recipes

RED BEAN SALAD

Steps:

• Combine all ingredients in a medium bowl and toss well; adjust seasonings.

RED BEAN, HERB AND WALNUT SALAD

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.

GREEN BEAN AND WALNUT SALAD

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.

RED, WHITE AND BLACK BEAN SALAD

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.

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.

HERBED BEAN SALAD

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.