dawn_mo
Well-known member
I tasted it before I put it in the fridge, and I really liked it. Great combination of flavors and textures. I didn't have white vinegar so I had to use cider.
* Exported from MasterCook *
Georgian Kidney Bean Salad ('Lobio')
Recipe By
eb Perelman
Serving Size : 0 Preparation Time :0:00
Categories : Salads Side Dishes
Amount Measure Ingredient -- Preparation Method
1 garlic clove -- minced2 tablespoons minced fresh cilantro
1 whole jalapeno pepper
1/2 red onion -- finely diced
1/4 cup walnuts -- finely chopped, not ground
3 tablespoons white vinegar
1 tablespoon vegetable oil
15 ounces canned kidney beans -- drained and rinsed
Salt and pepper to taste
Whisk first seven ingredients in a bowl, stir in kidney beans and season to taste.
Source:
"Her mother-in-law"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Deb's note: If you think that you don't like either cilantro or assertively spicy food, this salad could change your mind, as it did mine. The flavors play off each other, creating a dish even better than the sum of its parts. Like any recipe that's been passed down through generations, there are many different versions of this, some with plum jam, pomegranate juice and seeds, ground coriander, marigold, cinnamon, or all of the above, but I just make it the way my mother-in-law does — crunchy, spicy and tangy.
* Exported from MasterCook *
Georgian Kidney Bean Salad ('Lobio')
Recipe By
eb PerelmanServing Size : 0 Preparation Time :0:00
Categories : Salads Side Dishes
Amount Measure Ingredient -- Preparation Method
1 garlic clove -- minced2 tablespoons minced fresh cilantro
1 whole jalapeno pepper
1/2 red onion -- finely diced
1/4 cup walnuts -- finely chopped, not ground
3 tablespoons white vinegar
1 tablespoon vegetable oil
15 ounces canned kidney beans -- drained and rinsed
Salt and pepper to taste
Whisk first seven ingredients in a bowl, stir in kidney beans and season to taste.
Source:
"Her mother-in-law"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Deb's note: If you think that you don't like either cilantro or assertively spicy food, this salad could change your mind, as it did mine. The flavors play off each other, creating a dish even better than the sum of its parts. Like any recipe that's been passed down through generations, there are many different versions of this, some with plum jam, pomegranate juice and seeds, ground coriander, marigold, cinnamon, or all of the above, but I just make it the way my mother-in-law does — crunchy, spicy and tangy.