Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.16 Kcal (1060 kJ) | ||
| Calories from fat | 180.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.02g | 31% | |
|---|---|---|---|
| Sodium | 97.07mg | 4% | |
| Potassium | 243.27mg | 5% | |
| Total Carbs | 12.61g | 4% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 45.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 266.03 Kcal (1114 kJ) | ||
| Calories from fat | 189.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.03g | 31% | |
|---|---|---|---|
| Sodium | 102.01mg | 4% | |
| Potassium | 255.64mg | 5% | |
| Total Carbs | 13.25g | 4% | |
| Sugars | 0.68g | 3% | |
| Dietary Fiber | 5.5g | 21% | |
| Protein | 8.75g | 17% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 1.9mg | 10% | |
| Calcium | 47.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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