Fall
by: Kukla
July2,2013
4.3
3 Ratings
- Serves a Crowd
Jump to Recipe
Author Notes
Lobio Mtsvanilit is a traditional Georgian very flavorful bean and 5 fragrant herbs salad, or side dish. Originally it is made only with dark red kidney beans using the soaking/ cooking of beans method, but in summer time I try to avoid the long cooking process and use good quality organic canned beans. I also like to mix kidney beans with Cannellini for a brighter and more colorful look. This salad would be even better with an addition of some coarsely chopped walnuts, which Georgians are using in most of their savory and sweet dishes. Make this unique salad for your BBQ or take it to a picnic and it will add a lot of flavor to your dishes. —Kukla
What You'll Need
Ingredients
- • 1 (15oz) can organic dark kidney + 1 (15oz) can organic Cannellini beans, well rinsed and thoroughly drained
- • 1/4 cup of Extra Virgin olive oil
- • 1/4 cup of Sherry vinegar
- • 2-3 teaspoons honey or Agave nectar
- • 2 garlic cloves, finely minced
- • 1 teaspoon of coriander seeds, finely crushed
- • 2 cups (yes 2 cups) of mixed chopped fresh herbs (cilantro, parsley, basil, dill and tarragon)
- • Kosher or sea coarse salt and freshly ground black pepper, to taste
Directions
- Combine the beans in a large mixing bowl. In small mixing bowl whisk vinegar, oil and honey until emulsified; mix in garlic and coriander seeds; pour over the beans. Add salt and pepper to your taste; toss in the chopped herbs. Mix to combine and serve at room temperature or chilled.
Tags:
- Salad
- Bean
- Coriander
- Honey
- Vinegar
- Spring
- Summer
- Fall
- Winter
- Fourth of July
- Memorial Day
- Side
Contest Entries
- Your Best Fresh Herbs
- Your Best Portable Side
- Your Best Picnic Recipe
- Your Best Recipe with Beans
- Your Best Recipe with Green Stuff
See what other Food52ers are saying.
-
LeBec Fin
-
AntoniaJames
-
MallorySD
-
Kukla
-
Popular on Food52
13 Reviews
Martha.Jane September 26, 2020
I had a version from a cookbook I lost track of long ago which used plum jam for the sweet element, and also added a little bit of chopped jalapeno for some kick: a stupendous potluck dish, as it was super simple to put together –and there were never any leftovers! Thanks for posting!
Mike B. April 19, 2015
Lovely+recipe.+I+just+made+lobio+for+the+first+time+a+couple+weeks+ago+as+we+were+featuring+Georgia+for+Independence+Day+(National+Day+of+Unity).+Everyone+at+home+just+loved+it!+I+even+found+blue+fenugreek+(utskho+suneli)+at+a+local+online+store,+which+made+this+lobio+really+authentic.+Made+my+own+mchadi+(Georgian+bread)+too.+Easy+and+the+real+deal.+I+will+definitely+make+lobio+again!+I+will+have+to+try+with+agave+nectar+and+vinegar+like+here+next+time.
http://www.196flavors.com/2015/04/14/georgia-lobio/
Ruth M. June 27, 2014
Lovely salad. I added toasted walnuts, chopped tomato and grated carrot.
LeBec F. July 27, 2013
kukla, this is beautiful.like all of your creations. Tons of herbs is such a healthy and subtle way of adding flavor.(Traditioonal tabbouli salads have that large herb component as well) And I love your using sherry vinegar and the bit of coriander seed, which make it especially unique. Thx K; you continue to amaze me!
Kukla July 27, 2013
Thank you, thank you Mindy!!! You are as always to kind to me. This is really a very tasty and a versatile dish and it would be even better with an addition of some coarsely chopped walnuts, which Georgians are using in most of their savory and sweet dishes.
LeBec F. July 27, 2013
ha! kukla, you read my mind! xo
AntoniaJames July 2, 2013
P.S. MallorySD has the right idea. I too am going to make this on Thursday, for our annual Independence Day block party. ;o)
Kukla July 2, 2013
Thank you so, so much AJ! To some people it could seem that such a large amount of different herbs can be over pouring, but it is not, they only complement each other. Georgians use a wide variety of herbs and spices in almost all of their recipes, that is why I love to cook and bake their dishes and add just a little of my own touch.
Knowing a little your taste by now, I am sure you will like this recipe. Thank again AJ!
AntoniaJames July 2, 2013
Well, the beans need all the help they can get, so adding such a generous quantity of fresh green herbs makes perfect sense. I'm planning to use dill in this, with parsley and basil. I was never that fond of dill until I tried (and am now addicted to) your marvelous Shalotta. The dill's tart flavor will work well with the heady, almost sweet basil on the plants outside my back door. And who doesn't love a cold bean salad in the summertime?! Thanks for posting this! ;o)
Kukla July 2, 2013
You are very welcome! You know AJ, I used to have the same feeling about tarragon that you had about dill, but since it was in the original recipe, I wonted at list try it. I stripped the leaves from 5 tarragon stalks and leaves from 5 lemon basil stalks and together they added such beautiful aroma and taste.
P.S. You can make the salad tomorrow AJ, and it’ll be perfect for your Independents Day block party. Thanks for your always welcomed comments and Happy Independents Day to you and your family!
AntoniaJames July 2, 2013
Mmmmm, perfect for summer! Looks like the perfect lunch on a warm day. And how clever, using crushed coriander seeds. Very nicely done. ;o)
MallorySD July 2, 2013
Mmmm, this does look delicious and I'm having a holiday party on Thursday. I'm going to try this recipe. I'll be sure to let you know how it goes! I'm always looking for interesting bean salads.
Kukla July 2, 2013
Thanks MallorySD! I'll be glad to hear your opinion.
