Photo: Curried Bread and Bean Salad Recipe
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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By pernillacortez_...
Lakewood, CA
on December 30, 2009
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This is so surprisingly good and easy to make! Perfect with grilled chicken! My husband loves it, and he's usually not a curry person.
By kldlr_11131335
Apple Valley, CA
on April 28, 2009
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I loved this salad and it tastes even better knowing it's money saving. Curry is one of my favorite spices but sometimes gets overlooked so this was the perfect recipe to use it in a new way. Thanks Angie!
By csuzanne_10806036
columbia, SC
on October 21, 2008
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My husband and I liked this a lot. Simple, yet so good. Good comfort food.
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