Middle Eastern Spiced Pinto Bean Salad | With Toasted Walnuts

Thoroughly rinse the pinto beans in a colander under cold water, then let them drain completely. Cut the cherry tomatoes into halves or quarters, and finely chop or thinly slice the red onion into half-moons. Finely chop the fresh coriander and mint.

In a small bowl, whisk together the dressing: the extra virgin olive oil, freshly squeezed lemon juice, crushed garlic, ground cumin, fine salt, and freshly ground black pepper until you obtain a silky emulsion.

Heat a dry skillet over medium heat, add the walnut kernels, and toast for 2-3 minutes until fragrant and golden brown. Remove from the heat, let cool slightly, then chop coarsely.