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Friday Foodie: Kidney Bean and Pomegranate Salad

Friday Foodie: Kidney Bean and Pomegranate Salad

It’s Friday Foodie Time! It’s Friday Foodie Time! Let’s cook and have some wine, It’s Friday Foodie Time! (Some of you are old enough to know the tune this might be sung to. Everyone else, just make up your own.)

So here’s a super quick salad recipe my sister sent me from Azerbaijan. (Say what? A country that used to be part of the Soviet Union. Next to Turkey and Iran. She lives in Baku.)

Azeri Kidney Bean Salad

This is super simple and can be eaten on it’s own or piled on some greens of some kind. I think it would be really great with arugula. Beans are highly nutritious, but get a bad rap because of their gas producing ways, but if you eat beans on a regular basis (one cup a day is what you should aim for) and keep your gut cleared out by eating plenty of healthy fiber, the gas will be little and the aroma non-exisistent. Really! What’s so great about beans? They are starch resistant, good for the heart and should be part of any diabetics diet. Dr. Joel Fuhrman explains it all here. So here’s your recipe. Enjoy!

Friday Foodie: Kidney Bean and Pomegranate Salad
Recipe type: Salad
Cuisine: Azeri
Prep time: 
Total time: 
Serves: 2
A quick kidney bean salad. High in antioxidants and fiber.
  • 1 can kidney beans; rinsed
  • ¼ + pomegranate seeds
  • 2 Tbs. chopped red onion
  • 2 Tbs. chopped cilantro and/or mint
  • 1 tsp balsamic vinegar (a white is nice in this salad)
  • ½ tsp olive oil
  • substitute: chopped tart orange slices for pomegranate seeds
  1. Mix all ingredients in a bowl.
  2. Can be eaten alone or served on salad greens like arugula.



Friday Foodie: Raw Corn and Radish Salad

Friday Foodie: Raw Corn and Radish Salad with spicy lime dressing

I adapted this delicious recipe from Food and Wine, by Nick Fauchald. The original recipe called for too much oil in my opinion, so I adjusted it back and added some Ancho Fruit Vinegar which I found at Oleaceae here in Santa Fe. But don’t worry, they are online too and believe me, even if you find this pricey, it is so worth it! Next week I will share another recipe using this same vinegar. Hope you will give this recipe a try!


Friday Foodie: Raw Corn and Radish Salad
Recipe type: Salads, raw
Cuisine: American
Prep time: 
Total time: 
Serves: 8
Raw corn and radishes, parsley and red onion, dressed in a spicy jalapeno dressing, make this a great late summer salad for anyone.
  • 2 Tbs fresh lime juice
  • 1 small jalapeño, seeded with veins removed, and finely chopped
  • 1½ tsps raw honey
  • ¼ tsp cumin
  • 2 tsps canola oil
  • 2 Tbs ancho fruit vinegar or rice vinegar or white balsamic
  • salt and pepper
  • 4 ears of corn, kernels removed
  • 8-10 small radishes, halved and thinly sliced
  • ½ c chopped flat leaf parsley
  • ½ c chopped red onion
  1. Place dressing ingredients in blender and blend.
  2. Place all other ingredients in salad bowl.
  3. Toss.
  4. Pour dressing over salad and toss again.