Adapted from Georgia's lobio bean stew, this salad turns leftover boiled red beans into a dish with walnuts and pomegranate molasses. It makes a heart-healthy snack or meze.
Roughly crush the toasted walnuts in a mortar and combine them with the boiled red beans in a bowl.
Add the finely chopped onion, chopped parsley, pomegranate molasses and olive oil and toss to combine.
Chill the salad for at least 1 hour to let the flavors meld, then serve.
Let the salad rest for at least 1 hour before serving — the pomegranate molasses and olive oil need that time to soak into the beans. Allergens: contains tree nuts (walnut).
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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