Kidney beans and onions are given a boost by a unique walnut-based dressing. This dish is a great cold side for a warm day. I like to add chicken to mine and make it the whole meal!
Preparation Time
20 mins
Cooking Time
1 hr 30 mins
Total Time
1 hr 50 mins
Calories
255 Calories
Recipe Instructions
Step 1
Place beans in a bowl; cover with plenty of water. Soak for 8 hours or overnight.
Step 2
Drain beans and transfer to a large pot; cover with plenty of water, salt, and 1/4 teaspoon cayenne pepper. Bring to a boil, reduce heat, and simmer until beans are soft, about 90 minutes. Drain and season with salt.
Step 3
Grind walnuts and garlic to a fine paste in a food processor. Add vinegar, 1/3 cup water, 1 tablespoon parsley, 1 tablespoon cilantro, and 1/4 teaspoon cayenne pepper. Process until smooth.
Step 4
Mix beans, onion, chicken, and dressing in a bowl. Chill in refrigerator for at least 1 hour before serving. Garnish with 1 tablespoon parsley and 2 tablespoons cilantro.
Ingredients
⅓ cup water
salt to taste
¼ teaspoon cayenne pepper
2 tablespoons red wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
2 tablespoons chopped fresh cilantro
1 ½ cups dry kidney beans
2 garlic cloves
¼ cup shelled walnuts
1 small white onion, minced
2 cooked chicken breast halves, chopped (Optional)
