Kidney Bean Salad

2018-01-02

Photos

Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad Kidney Bean Salad

Recipe

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.

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Nutritional Info

This information is per serving.

  • Protein

    12
  • Fat Total

    12
  • Calories

    183
  • Sodium

    78