2 tsp cumin seeds
7 Tbls red wine vine
6 Tbls extra virgin olive oil
5 15-16oz cans kidney beans, rinsed and drained
1 med red onion, finely chopped
1-1/2 c walnuts, toasted and finely chopped
1/2 c chopped fresh cilantro, plus extra for garnish
Toast cumin in skillet over medium heat until fragrant, about 2 minutes.
Whisk vinegar and oil in bowl to combine.
Mix together kidney beans, onion, walnuts and 1/2 c 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.
Makes at least 12-14 generous servings.
