Kidney Bean Salad with Walnuts and Cilantro
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- 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
- Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
- 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.)
- Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.
This recipe is a personal recipe added by mandofan and has not been tested or endorsed by MyRecipes.
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Kidney Bean Salad with Walnuts and Cilantro Recipe at a Glance
- COURSE: Salads