Bean Salad with Walnuts

Walnut oil accentuates the nutty flavour of this delicious combination.

INGREDIENTS

• 2 cups cooked red kidney, Dutch brown or Romano beans
• 1/4 cup chopped walnuts
• 2 green onions, thinly sliced
• 1 small garlic clove, minced
• 1 Tbsp red wine vinegar
• 1 Tbsp water
• 1 tsp walnut or olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/4 brown sugar
• 2 Tbsp chopped fresh cilantro or parsley
• Lettuce leaves
• 2 Tbsp finely chopped sweet red pepper

METHOD

1. In a glass bowl, combine beans, walnuts, onion and garlic.
2. In a small bowl or jar with tight fitting lid, whisk or shake together vinegar, oil, salt, pepper and brown sugar.
3. Pour over bean mixture; toss well.
4. Cover and refrigerate, stirring occasionally.
5. Let sit for 6 hours, or up to 3 days.
6. Spoon onto lettuce-lined bowl or blate and garnish with sweet red pepper.

Makes 4 servings.