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Curried Bread and Bean Salad

Recipe courtesy Angie Ketterman

Rated: 5 stars out of 5Rate itRead users' reviews (2)

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Times:

Prep
20 min
Inactive Prep
--
Cook
10 min
Total:
30 min
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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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Read more Comments & Reviews (2)

Comments & Reviews

  • recipe Curried Bread and Bean Salad
    K Apple Valley, CA 04-28-2009

    Flag

    Loved It!

    Rated: 5 stars out of 5
    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!Read more
  • recipe Curried Bread and Bean Salad
    Candice columbia, SC 10-21-2008

    Flag

    Loved it!

    Rated: 5 stars out of 5
    My husband and I liked this a lot. Simple, yet so good. Good comfort food.
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