A flavorful bean salad featuring red beans, fresh vegetables, and crunchy walnuts, dressed with olive oil and seasoned with coriander.
Bean salad is a hearty and satisfying dish that’s perfect as a main course or a side. Whether you use canned beans, green beans, or dried beans, the possibilities are endless. This versatile ingredient serves as a blank canvas for culinary creativity, allowing for everything from light vegetable-based salads to protein-packed options with meat or ham.
This recipe, shared by Armenian chef Artak Sarkisyan, combines the rich texture of red beans with crunchy bell peppers, sweet onions, and the earthy flavor of walnuts. It’s quick to prepare if the beans are soaked and cooked ahead of time, making it a lifesaver for unexpected guests or a last-minute meal idea.
Ingredients
Method
- Prepare the Beans
- Soak the red beans in water for 2 hours.
- Cook the beans in boiling water until tender. Drain and let cool.
- Prepare the Vegetables
- Slice the onion and bell pepper into thin strips.
- Combine the Salad
- In a large bowl, mix the beans with the onions, bell pepper, and chopped coriander.
- Season with salt, black pepper, and olive oil. Toss gently to combine.
- Garnish and Serve
- Transfer the salad to a serving plate and garnish with chopped walnuts.
- Serve immediately or chill for a refreshing cold salad.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.