Georgian Kidney Bean Salad (Lobio)

The surprising combination of walnuts, jalapeño, cilantro, and onions all topping simple kidney beans is at once refreshing and deliciously savory. The textures and flavors in this salad make it quite unique. I like this salad chilled, but the flavors bloom a bit as it reaches room temperature, so feel free to take it on a picnic or have it as part of a Zakuski spread.

Georgian Kidney Bean Salad (Lobio)

Adapted from Deb Perelman’s NPR Article

 1 garlic clove, minced
1- 2 tablespoons minced fresh cilantro
1/2 - 1 whole jalapeño pepper, minced
1/2 red onion, finely diced
1/4 cup walnuts, finely chopped
3 Tbsp red wine vinegar
1 Tbsp vegetable oil
1 - 15-ounce can kidney beans, drained and rinsed
Salt and pepper to taste

1. Whisk first seven ingredients in a bowl, stir in kidney beans and season to taste.

2. Let the salad sit for one hour in the fridge to allow the flavors to combine.

3. Serve chilled or room temperature.