Kidney Bean Salad with Walnuts and Cilantro

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

Preparation

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.