Start to finish: 35 minutes
Servings: 6
2 medium shallots, halved and thinly sliced
⅓ cup cider vinegar
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1 teaspoon dry mustard
½ cup walnuts
Four 15½-ounce cans kidney beans, rinsed and drained
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil, plus more to serve
2 medium garlic cloves, finely grated
½ cup roughly chopped fresh dill
½ cup roughly chopped fresh flat-leaf parsley
½ cup roughly chopped fresh cilantro, plus more to serve
Georgian kidney bean salad is spiced and herbal, not sugary like American three-bean salad. Toasted walnuts add crunch that contrasts with the starchy creaminess of the beans. For convenience, we use canned kidney beans, but to ensure they’re seasoned throughout, we heat them in the microwave before tossing them with the dressing. As the beans cool, they absorb the seasonings so every bite is flavorful. If you can’t find ground fennel, grind your own by processing 1 teaspoon whole fennel seeds in a spice grinder until fine and powdery.
Don’t forget to cover the beans before microwaving so they don’t dry out. And don’t forget to stir them halfway through so they heat evenly.
In a small bowl, stir together the shallots and vinegar; set aside. In a 10-inch skillet over medium, combine the coriander, fennel and dry mustard, then toast, stirring frequently, until fragrant, about 2 minutes. Transfer to a small bowl. Add the walnuts to the same skillet and toast over medium, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to cutting board and let cool.
While the nuts cool, in a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high just until hot, 3 to 3½ minutes, stirring once halfway through.
To the hot beans, add the shallot-vinegar mixture, the toasted spices, the oil, garlic, 2 teaspoons salt and ¾ teaspoon pepper. Toss, then let stand for 5 minutes, stirring once about halfway through.
Roughly chop the walnuts, then reserve about half for sprinkling. Add the remaining walnuts to the bean mixture along with the dill, parsley and cilantro. Toss to combine, then taste and season with salt and pepper. Transfer to a platter, sprinkle with the reserved walnuts and additional cilantro. Serve warm or at room temperature.