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Kidney Bean Salad with Walnuts and Cilantro
- 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
Directions:View on Bon Appetit
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