Kidney Bean Salad With Walnuts And Cilantro

Recipe Ingredients

2 teaspoons	10ml	Cumin seeds
7 tablespoons	105ml	Red wine vinegar
6 tablespoons	90ml	Olive oil
5		Kidney beans - (15 to 16 oz ea) - rinsed, drained
1		Red onion - finely chopped (medium)
1 1/2 cups	219g / 7.7oz	Walnuts - coarsely chopped
1/2 cup	8g / 0.3oz	Chopped fresh cilantro - plus
		Additional for garnish
		Romaine lettuce leaves
		Additional chopped walnuts

Recipe Instructions

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 yields 10 servings.

Description:

"The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it."

Source:
Bon Appetit, July 2003

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