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Kidney Bean Salad with Walnuts and Cilantro

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Rate this recipe 4.4/5 (17 Votes)

Ingredients

  • 2 teaspoons cumin seeds
  • 7 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 5 15- to 16-ounce cans kidney beans, rinsed, drained
  • 1 medium-size red onion, finely chopped
  • 1 1/2 cups walnuts, coarsely chopped
  • 1/2 cup chopped fresh cilantro, plus additional for garnish
  • Romaine lettuce leaves
  • Additional chopped walnuts

Details

Servings 10
Adapted from flickr.com

Preparation

Step 1

Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.

Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar and oil mixture. Crumble cumin seeds between fingers and add to bean mixture. Toss gently to blend; season with salt and pepper. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.)

Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.

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