Kidney Bean Salad with Walnuts and Cilantro

Kidney Bean Salad with Walnuts and Cilantro

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • cups walnuts, coarsely chopped

  • ½

    cup chopped fresh cilantro, plus additional for garnish

  • Romaine lettuce leaves

  • Additional chopped walnuts


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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