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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Ingredients:
2 teaspoon(s) cumin seeds |
7 tablespoon(s) red wine vinegar |
6 tablespoon(s) olive oil |
5 (15-16 oz.) can(s) kidney beans rinsed and drained |
1 medium-sized red onion finely chopped |
1 1/2 cup(s) walnuts coarsely chopped |
1/2 cup(s) fresh cilantro chopped |
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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