Ingredients
- 2 teaspoons cumin seeds
- 7 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 5 15- to 16-ounce cans kidney beans, rinsed, drained
- 1 medium-size red onion, finely chopped
- 1 1/2 cups walnuts, coarsely chopped
- 1/2 cup chopped fresh cilantro, plus additional for garnish
- Romaine lettuce leaves
- Additional chopped walnuts
Description
The Great Flavor Of Toasted Cumin Adds A Nice Dimension To This Easy Side Dish.
Bon Appetit Magazine
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