Bean

Lobios Salad (Spiced Kidney Beans with Herbs and Feta)

October  6, 2015
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  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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Review
Kenzi Wilbur

Recipe by: Kenzi Wilbur

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.