Kidney Bean Salad with Walnuts and Cilantro

Name: Kidney Bean Salad with Walnuts and Cilantro
Yield: 10 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

By Rozanne GoldPhotography by Brian Leatart

June 30, 2003

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