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Kidney Bean Salad with Spiced Vinaigrette and Herbs
Georgian kidney bean salad is spiced and herbal, a fresh take on American three-bean salad. Toasted walnuts add crunch that contrasts the starchy creaminess of the beans. For convenience, we use canned kidney beans, but to ensure they're seasoned throughout, we heat them in the microwave before tossing them with the dressing. As the beans cool, they absorb the seasonings so every bite is flavorful. If you can't find ground fennel, grind your own by processing 1 teaspoon whole fennel seeds in a spice grinder until fine and powdery.
6
Servings
Tip
Don't forget to cover the beans before microwaving so they don't dry out. And don't forget to stir them halfway through so they heat evenly.
35 minutes
Ingredients
-
2
medium shallots, halved and thinly sliced
-
⅓
cup cider vinegar
Directions
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01In a small bowl, stir together the shallots and vinegar; set aside. In a 10-inch skillet over medium, combine the coriander, fennel and dry mustard, then toast, stirring frequently, until fragrant, about 2 minutes. Transfer to a small bowl. Add the walnuts to the same skillet and toast over medium, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to cutting board and let cool.
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