This recipe come from Kachka in Portland, Oregon—henceforth known as the place I fell in love with kidney beans, of all things. (Note: I've used harissa in place of Turkish red pepper paste in this, and the salad is still great.) —Kenzi Wilbur
4 to 6
For the salad:
cooked kidney beans
sweet onion, thinly sliced
walnuts, chopped and sieved to remove find crumbs
crumbled sheep's milk feta
For the dressing:
clove garlic, minced
Turkish hot pepper paste (we use Sera brand; see note in headnote)
Salt, to taste
In This Recipe
Combine beans, onion, cilantro, parsley, and walnuts in a bowl. Mix to combine.
Make the dressing: Whisk together garlic, pepper paste, marigold, cinnamon, pomegranate molasses, olive oil, lemon juice, and a pinch of salt in a separate bowl.
Dress the bean mixture with the dressing. Taste for seasoning. Add more salt or lemon as needed. Top with crumbled feta and gently mix to combine.
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.