Red Bean Salad With Walnuts and Fresh Herbs Recipe (2024)

I cannot find pomegranate molasses in any of the stores near me. Is there a substitute or is it something I'd have to get online?

This was good. I used some large red beans from Rancho Gordo instead of the ones called for. I think a bit more lemon juice would be appropriate. Also, the instructions refer to vinegar, but there isn't any in the list of ingredients. I don't think it's needed.

Doubled dressing and added brown rice for a hearty entree salad. Excellent

I made this with canned kidney beans and used what I had on hand: only cilantro and parsley, limes instead of lemon, and no celery. Also, instead of using a mortar and pestle, I put the walnuts, garlic, pepper flakes, molasses, lime juice and oils in the food processor and pulsed a couple of times. I opted for the onion since I didn't have chives. It came out great!

I see no vinegar in the ingredient list but a reference to it in the instructions.

Loved this salad. I simplified it by just chopping the herbs, garlic, and walnuts. No mortar and pestle needed. I dressed it a little heavier as well. Making again for a Christmas Eve side dish. Great Winter recipe!

Perfect as written. Excellent combination of textures and flavors. Rancho Gordo’s Whipple beans were excellent in this recipe.

Good, but the effort to reward ratio is way off. Instead of washing and drying onion slices, soak them in the lemon juice. Eliminate cilantro, chives, pepper flakes, walnut oil. Up the parsley and tarragon. Don’t need to smash the walnuts, garlic, salt together. Just throw it all in the bowl. Use garlic powder instead. Personally, I would double the lemon, pomegranate molasses, and olive oil.

Used pecans. Delish. Dice onion next time.

This was excellent, one of the best bean salads I ever had! I liked it sowell I made it two days in a row. The pomegranate molasses really added a special flavor. If I didn't have the pomegranate, I think you could substitute aged balsamic vinegar. If you like to cook middle eastern food like I do, it isworth the effort to go to a middle eastern market to get the pomegranatesyrup.

Amazing recipe! Doubled the dressing and subbed chopped mint for cilantro. Worked well.

Sub beautiful borlotti beansGo heavy on the herbs (as always)add ⅓ cup farro (salt & broth simmered for 30 mins)sub aged sweet balsamic for the pome molasses (b/c that's what I had)tiny bit of red vinegar added

I loved this combination the cilantro/tarragon/Aleppo/lemon… so good. I also used Rancho Gordo large red beans. I added a splash of balsamic. So happy to learn about pomegranate syrup. Delicious.

Such a welcome recipe, and perfect for summer with no cooking involved, if you cook your dried beans ahead. All the better if you can find fresh cranberry beans at the farmers market--they take a half-hour and are delicious. The small red beans I used were canned and flavorless till I added the rest of the piquant blend of herbs, nuts, garlic, onions and oil. I decided the "vinegar" refers to the pomegranate molasses.

Please let us all know what the vinegar should be.Also, I live in central Wyoming, so pomegranate molasses is not a thing. I used agave, which somehow made it to our grocery store. Excellent recipe no matter which beans, herbs, or nuts you have on hand.

This is a good low-fat bean salad, off the beaten track and a nice change. I used a little more celery than called for, and since I didn't have tarragon I used some basil and fennel leaf; and then I chopped up some of the thin part of the fennel (not the bulb) and threw that in as well. I would definitely do that again. I liked it with the additional vegetables. Also: I'm really glad I halved the red onion.

What a delicious salad/whatever you call it. I didn't have tarragon but had all else. I was hesitant, we all were before the first taste. Mashed garlic and then walnuts in my mortar. So glad I kept this recipe in my recipe box some time ago. Now thinking of ways to include it in a mezze.

This is very tasty. A nice twist on beans, which usually just end up in some variation of Tex-Mex. I didn't have pomegranate molasses so I used about 1 TBS of balsamic vinegar and 1 TBS of grenadine syrup. I also didn't have lemon, so needed to use lime. Despite the cultural dichotomy, I did eat this with the tortilla chips. Having the onions sliced in half moons was slightly obnoxious. Chopped would have been better. Sliced would be great on a bed of mixed greens, though.

I see no vinegar in the ingredient list but a reference to it in the instructions.

I overcooked the beans and did not want to waste... so I made a dip, following the recipe, adding all the ingredients. Pretty fab!!! I might overcook the beans from now on