Red Bean, Herb and Walnut Salad

• 2 cups cooked red beans or kidney beans (rinse if using canned)
• 1/4 cup finely diced celery
• 1/4 cup chopped cilantro
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh tarragon
• 1/4 cup chopped chives
• Salt and freshly ground pepper
• 1/2 small red onion, cut in half lengthwise, then cut across the grain in thin slices (optional)
• 13 cup (1 1/2 ounces) walnuts
• 1 large garlic clove, peeled, halved, green shoot removed
• 1/4 teaspoon red pepper flakes or 1/2 to 1 teaspoon Aleppo pepper, to taste
• 1 tablespoon pomegranate molasses
• 1 tablespoon fresh lemon juice
• 1 tablespoon walnut oil
• 1 tablespoon extra virgin olive oil

1. Place the beans in a bowl and toss with the celery and herbs.
2. Season with salt and pepper.
3. If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels.
4. Add to the beans.
5. In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper.
6. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture.
7. Toss with the beans.
8. Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste.
9. Whisk in the oils, toss with the beans, and let marinate 30 minutes.
10. Serve.

kidney beans, celery, cilantro, flatleaf, tarragon, chives, salt, red onion, walnuts, garlic, red pepper, pomegranate molasses, lemon juice, walnut oil, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1014810 (may not work)