2 ½ cups raw walnuts
1 ½ cups (or 15 oz. can) black beans, rinsed and drained
3 tablespoons olive or vegetable oil, divided
1 tablespoon white vinegar
1 tablespoon smoked paprika
1 tablespoon Ancho chili powder
1 teaspoon dried oregano
1 teaspoon kosher or sea salt
1 teaspoon chipotle, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
Recipe and photo courtesy of The California Walnut Board [1].
Links
[1] https://walnuts.org/recipe/california-walnut-chorizo-crumble/