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Beans with nuts and pomegranate
Description
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.
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.
Ingredients
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