It's just Bean Salad, but it worked out nicely , so FWIW...

Picking up some things on one of the markets on Argyle, fresh bunches of cumin caught my eye and made me want to do something quick as part of a New Year's day "at home" we were planning -- informal streams of people and food coming and going throughout the afternoon. (That's not how it worked out, but that's another story.)

My repetoire of recipes/ingredients/techniques for quick improv is pretty limited, so I went with black bean salad and incorporated the cumin in a dressing.

Salad
1 can frijoles negros

About equal parts:
red onion
roasted corn kernels
green pepper
orange pepper
yellow pepper
tomato

I diced everything about the same size/shape as a black bean so there was a nice colorful confetti effect.

Dressing
Fresh juice from 1 large lime
1/2-2/3 C olive oil (I kept the proportion pretty bright and acidic)
salt
black pepper
1-2 minced jalapenos
fistful minced cilantro
fistful minced cumin leaves
2 cloves minced garlic

Really enjoyed the results both visually and taste-wise. Looked nice on the buffet and played well with others as a side.

I've never seen cumin leaves. How do they taste, compared to the seed, or other herbs?

As you might expect, less intense than ground cumin out of a jar. Fairly mild and aromatic. I minced them very fine because the leaf, if you just chew it solo, is a bit tough and a bit bitter. This was my first use of it as well. I have to look for recipes that specify it and see how it's "authentically" used.