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.