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Recipe courtesy of Angie Ketterman

Curried Bread and Bean Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Let stand 30 minutes before serving.

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