(Makes 10 servings)

  • 2 tsp. cumin seeds
  • 7 tbs. red wine vinegar
  • 6 tbs. olive oil
  • 5  15-0z cans kidney beans, rinsed, drained
  • 1 medium size red onion, finely chopped
  • 1 1/2 cups walnuts, coarsely chopped
  • 1/2 cup fresh cilantro, chopped

Directions:

Toast cumin in skillet over medium heat until fragrant (~2 mins).  Whisk vinegar and oil in bowl to combine.  Combine kidney beans, onion, walnuts, and 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). Spoon salad into bowl. Garnish with cilantro and walnuts then serve.

 

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