Lobios Salad (Spiced Kidney Beans With Herbs And Feta)

• For the salad:
• 2 quarts cooked kidney beans
• 2/3 cup sweet onion, thinly sliced
• 1 cup cilantro, chopped
• 1 cup parsley, chopped
• 1 cup walnuts, chopped and sieved to remove find crumbs
• 1 cup crumbled sheep's milk feta
• For the dressing:
• 1 clove garlic, minced
• 4 teaspoons Turkish hot pepper paste (we use Sera brand; see note in headnote)
• 1 teaspoon ground marigold
• 1/2 teaspoon ground cinnamon
• 2 tablespoons pomegranate molasses
• 1/2 cup olive oil
• 1 lemon, juiced
• Salt, to taste

1. Combine beans, onion, cilantro, parsley, and walnuts in a bowl. Mix to combine.
2. Make the dressing: Whisk together garlic, pepper paste, marigold, cinnamon, pomegranate molasses, olive oil, lemon juice, and a pinch of salt in a separate bowl.
3. Dress the bean mixture with the dressing. Taste for seasoning. Add more salt or lemon as needed. Top with crumbled feta and gently mix to combine.

salad, kidney beans, sweet onion, cilantro, parsley, walnuts, clove garlic, turkish hot pepper, ground marigold, ground cinnamon, pomegranate molasses, olive oil, lemon, salt

Taken from food52.com/recipes/38713-lobios-salad-spiced-kidney-beans-with-herbs-and-feta (may not work)