Curried Bread and Bean Salad

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Leftover rustic bread, cut into 1-inch cubes (about 1 cup)
  • 1/2 teaspoon curry powder
  • 2 tablespoons extra-virgin olive oil, plus 1/4 cup
  • Kosher salt and freshly ground black pepper
  • 2 ribs celery, sliced
  • 1/4 cup chopped toasted pecans
  • 1/4 cup halved green seedless grapes
  • 1 (15-ounce) can red kidney beans
  • 1/4 cup white wine vinegar
Directions

Preheat oven to 375 degrees F.

In a medium bowl toss bread with curry powder, 2 tablespoons olive oil, and season with salt and pepper, to taste. Transfer to baking sheet. Bake until toasted, about 5 to 10 minutes.

In a large bowl add celery, toasted bread cubes, pecans, grapes, beans, vinegar, and 1/4 cup olive oil. Season with salt and pepper and toss to coat.

Let stand 30 minutes before serving.


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    This recipe is featured in:

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