Name: Kidney Bean Salad with Walnuts and Cilantro
Yield: Makes10 servings
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

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.

Recipe information

Yield
Makes10 servings

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

Preparation

Step 1
Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
Step 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.)
Step 3
Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.

TagsSalad Kidney Bean Bean and Legume Vegetable Walnut Nut Cilantro Herbs & Spices Romaine Lettuce Leafy Greens Side Dinner Dairy Free Gluten Free Vegetarian Vegan Weeknight Meals Easy Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes