Name: Georgian Lobia Kidney Bean Salad
Prep time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 lemon (juiced); 1 clove garlic (minced); 1 1/2 teaspoons pomegranate molasses; 1 teaspoon harissa (or more to taste); 1/8 teaspoon cinnamon; 1/4 teaspoon ground marigold petals; 15 ounces kidney beans (cooked, rinsed, drained); 1/8 sweet onion (thinly sliced); 1/4 bunch cilantro (chopped); 1/4 bunch parsley (chopped); 1/4 cup walnuts (toasted, chopped); sea salt (to taste); 1/4 cup feta cheese (crumbed); 2 tablespoons pomegranate seeds

Georgian Lobio Kidney Bean Salad is a popular Georgian dish that makes a delicious and colorful side dish. Recently, I hosted a birthday dinner for our Georgian friend and served this lobia kidney bean salad, and several other traditional Georgian dishes for a surprise.

Georgian cuisine is unique and nothing like I’ve tasted before. Fragrant ground marigold petals add an almost curry-like scent and turmeric color to dishes. Lots of fresh herbs, especially cilantro, seem to make their way into many dishes. And walnuts appear in almost every Georgian dish I’ve eaten, whether they are chopped and mixed into salads, made into pkhali, or ground into sauces.

Interestingly, our Georgian friend made an observation that Georgian food is similar to Mexican food in some ways. They love their beans and cilantro. However, that’s where the similarity ends as far as I can tell. The flavor profiles are very different.

Double the recipe for this Georgian lobia kidney bean salad for a crowd, or serve this as one of many side dishes for a fun party. I made a double recipe for a Memorial Day party, but made the smaller amount below for our Georgian birthday party.

You can make this Georgian Lobio Kidney Bean Salad ahead of time, but do not mix in the fresh herbs, cheese or pomegranate seeds until you are ready to serve.

Georgian Lobio Kidney Bean Salad - great as a side dish for Georgian feast or for picnics

Georgian Lobia Kidney Bean Salad

Course Side Dish

Cuisine Georgian

Keyword bean salad, Georgian

Prep Time 30 minutes

Servings 6

Calories 195 kcal

Ingredients

2 tablespoons extra virgin olive oil
1/2 lemon juiced
1 clove garlic minced
1 1/2 teaspoons pomegranate molasses
1 teaspoon harissa or more to taste
1/8 teaspoon cinnamon
1/4 teaspoon ground marigold petals
15 ounces kidney beans cooked, rinsed, drained
1/8 sweet onion thinly sliced
1/4 bunch cilantro chopped
1/4 bunch parsley chopped
1/4 cup walnuts toasted, chopped
sea salt to taste
1/4 cup feta cheese crumbed
2 tablespoons pomegranate seeds

Instructions

In a medium bowl, whisk together olive oil, lemon juice, garlic, pomegranate molasses, harissa, cinnamon and ground marigold.
Add beans, onion, cilantro, parsley, and walnuts. Season to taste with salt.
Top with feta cheese and pomegranate seeds.

Recipe Notes

Adapted from Kachka A Return to Russian Cooking by Bonnie Frumkin Morales

Nutrition Facts

Georgian Lobia Kidney Bean Salad

Amount Per Serving

Calories 195 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 85mg4%

Potassium 352mg10%

Carbohydrates 20g7%

Fiber 6g25%

Sugar 2g2%

Protein 8g16%

Vitamin A 250IU5%

Vitamin C 9.7mg12%

Calcium 61mg6%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this Georgian Lobio Kidney Bean Salad recipe, you might also like:

Georgian Beet Green Pkhali

Georgian Spinach Walnut Dip

Georgian Eggplant Walnut Dip

Georgian Tarragon Soda

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