Pomegranate, Red beans, Walnuts, Salads

Beans with nuts and pomegranate

If desired, the role of pomegranate in this salad can be enhanced by replacing wine vinegar with pomegranate juice and adding a pinch of brown sugar to the dressing. The salad turns out so satisfying that it can be served for dinner instead of the main course.

Ingredients

Servings 6
  • 30-40 g peeled walnuts
  • 500 g canned red beans
  • 2 onions
  • 2 garlic cloves
  • 1 medium hot chili pepper
  • 1 bunch cilantro
  • 2 tbsp. l. vegetable oil
  • 2 tsp red wine vinegar
  • 0.25 tsp ground cloves
  • 2 Art. l. pomegranate seeds
  • salt

Cooking

Step 1

Chop the nuts into crumbs with a knife. Rinse beans, dry. Peel and chop onion and garlic. Grind hot pepper, removing seeds. Wash cilantro, pat dry and separate into leaves.

Step 2

Mix beans with nuts, onions, garlic, hot peppers.

Step 3

Beat butter with vinegar, cloves, salt. Fill the salad. Sprinkle cilantro leaves and pomegranate seeds on top.

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