Recipe information
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
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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. DO AHEAD 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.