Kidney Bean Salad with Walnuts and Cilantro |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it. 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 |
Directions:
1. Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
2. 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.)
3. 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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