Red Beans and Walnut Salad

While this recipe takes advantage of some summer herbs, you can make it with just celery and the celery leaves in the winter.  The pomegranate molasses adds a sweet and sour taste that is delicious. If you don't have the nut oil, substitute more olive oil.

2 cups cooked red beans

1/4 cup finely diced celery

1/4 cup chopped cilantro

1/4 cup chopped flat-leaf parsley

1/4 cup chopped chives

Salt and freshly ground pepper

1/2 small onion, diced

1/3 cup walnut, chopped

1 large garlic clove, minced

1/4 teaspoon red pepper flakes

1 tablespoon pomegranate molasses

1 tablespoon fresh lemon juice

1 tablespoon walnut oil

1 tablespoon extra virgin olive oil 

1. Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.

2. If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.

3. In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.

4. Whisk together the pomegranate molasses, the lemon juice and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.