Curried Bread and Bean Salad

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.