Indulge in the vibrant colors and flavors of a fresh salad, where tender beans mingle with the bold, herbaceous notes of homemade chimichurri, elevated by the satisfying crunch of walnuts.
1 Garlic, minced clove
2 Tbsp Red wine vinegar
1 C California walnuts, toasted and roughly chopped
1 C Italian parsley, chopped and lightly packed
1/4 C Olive oil
1 1/2 Tbsp Oregano, chopped
1/4 tsp Red pepper flakes
Salt and pepper to taste
1 Garbanzo beans, 15.5-oz can rinsed and drained
1 Kidney beans, 15.5-oz can rinsed and drained
1 Cannellini beans, 15.5-oz can rinsed and drained
1 Medium red bell pepper, finely diced
1/4 C Red onion, finely diced
To prepare Walnut Chimichurri, stir together garlic and vinegar in a medium bowl, allow to stand for 2 to 3 minutes.
Add the remaining chimichurri ingredients and season to taste with salt and pepper.
In a large bowl toss together the beans, peppers, red onions and Walnut Chimichurri. Cover and refrigerate until ready to serve. May be prepared 1 day ahead.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
Delight in the refreshing flavors and textures of this salad, featuring crispy bacon, juicy grapes, tangy red onion, and crunchy walnuts, all brought together with a luscious poppy seed dressing, creating a harmonious blend of savory, sweet, and nutty goodness.
Savor the bold flavors of this plant-based, air-fried, buffalo cauliflower and walnuts; an irresistible and zesty appetizer bursting with flavor and crunch.
