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Ukrainian kidney bean salad on a blue and gold round plate

Kidney Bean Salad

Recipe adapted from the Mamushka cookbook by Olia Hercules.

Ingredients
  

  • 1 teaspoon coriander seeds
  • 1 tsp fennel seeds
  • ¼ teaspoon fenugreek seeds
  • 3 Tb neutral oil such as canola or grapeseed oil
  • 1 ea onion, small sliced ¼ inch thick, pole to pole - see Note
  • 1 can kidney beans (14.5 oz can) drained and rinsed
  • 1 tsp sherry vinegar or other vinegar of your choice
  • ½ teaspoon brown sugar
  • 3 Tb cilantro chopped
  • 2 sprigs parsley destemmed chopped
  • 2 sprigs dill destemmed and chopped
  • salt and pepper

Instructions
 

  • Toast the coriander seeds, fennel seeds, and fenugreek seeds in a small pan over medium heat until they start releasing their scent. Be sure to keep swirling the pan so they don't burn. Since they are so tiny, they can burn easily. You don't need to add any oil to the pan to toast the spices.
  • Grind the spices with a pinch of salt in a mortar and pestle or a spice grinder.
  • In a frying pan pan, add 2 Tb of oil and the onion. Cook over medium heat, stirring ocassionally until the onion is starting to caramelize and turn golden brown. This should take 10-15 minutes.
  • Add the kidney beans to the ban and toss just to warm them up a bit.
  • Add the remaining ingredients to the pan, including the crushed spices. Taste and add salt and pepper if needed.
  • Serve warm, at room temperature, or cold.