Salads
Adapted from the Georgian bean dish lobio, this salad combines leftover cooked red beans with walnuts and pomegranate molasses. It makes a heart-friendly snack or meze.
Roughly crush the toasted walnuts in a mortar and combine with the cooked red beans in a bowl.
Add the finely chopped onion, chopped parsley, pomegranate molasses and olive oil, then toss together.
Refrigerate the salad for at least 1 hour to let the flavors come together, then serve.
Rest the salad for at least 1 hour before serving so the beans absorb the pomegranate molasses and olive oil. Allergens: contains tree nuts (walnuts).
Salatayı 1 saat yerine gece boyunca buzdolabında bekletsem tat daha mı yoğun olur, yoksa fasulyeler fazla mı yumuşar? Nar ekşisi bulamazsam limon suyuyla da yapılır mı?
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