Beans with Nuts and Pomegranate

If desired, the role of the pomegranate in this salad can be enhanced by replacing the wine vinegar with pomegranate juice and adding a pinch of brown sugar to the dressing. The salad is so satisfying that it can be served for dinner instead of the main course.

Ingredients

• 30-40 g shelled walnuts
• 500 g canned red beans
• 2 onions
• 2 cloves of garlic
• 1 medium-hot chili
• 1 bunch of cilantro
• 2 tbsp. l. vegetable oil
• 2 tsp red wine vinegar
• 0.25 tsp ground cloves
• 2 tbsp. l. pomegranate seeds
• salt

Directions

1. Chop the nuts into crumbs with a knife. Rinse beans, dry. Peel and chop the onion and garlic. Chop hot peppers, removing seeds. Wash cilantro, dry and disassemble into leaves.
2. Stir beans with nuts, onions, garlic, hot peppers.
3. Beat butter with vinegar, cloves, salt. Season the salad. Sprinkle with cilantro leaves and pomegranate seeds on top.