Lobios Salad (Spiced Kidney Beans with Herbs and Feta)

By Kenzi Wilbur
October 6, 2015
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Author Notes: 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

Serves: 4 to 6

For the salad:

  • 2 quarts cooked kidney beans
  • 2/3 cup sweet onion, thinly sliced
  • 1 cup cilantro, chopped
  • 1 cup parsley, chopped
  • 1 cup walnuts, chopped and sieved to remove find crumbs
  • 1 cup crumbled sheep's milk feta

For the dressing:

  • 1 clove garlic, minced
  • 4 teaspoons Turkish hot pepper paste (we use Sera brand; see note in headnote)
  • 1 teaspoon ground marigold
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons pomegranate molasses
  • 1/2 cup olive oil
  • 1 lemon, juiced
  • Salt, to taste
  1. Combine beans, onion, cilantro, parsley, and walnuts in a bowl. Mix to combine.
  2. 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.
  3. 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.

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