APPLE PECAN BEAN SALAD
With thinly sliced sweet onion and celery marinated in a sweet curry and cinnamon Balsamic vinaigrette. Fabulous!
Makes 9 cups salad
Make dressing first. Makes 2 cups
3/4 c. extra virgin olive oil
1/2 c. white vinegar
1/4 c. Balsamic vinegar
1 c. light brown sugar
1 t. salt
1 T. mild curry powder
1 t. cinnamon
Place all ingredients in blender container and blend till smooth. Set aside.
4 McIntosh apples, unpeeled, cored and cut into 3/8 inch cubes
2 c. sliced celery; cut off ends, then slice thinly on a slight diagonal, about ⅛ inch thick
1/4 lg. sweet onion, peeled and sliced thinly into 1/8 inch thick quarter rings
16 oz. can navy or pinto beans, drained and rinsed well in wire mesh strainer to remove all foam from the beans
1 c. pecan halves
freshly ground black pepper
Place dressing in large bowl. Add apples, celery, onion, beans and nuts as you prepare them, especially the apples, because you know that they’ll turn brown if left exposed.
Add freshly ground black pepper as desired, and stir to coat thoroughly with dressing.
Refrigerate in covered container till ready to serve.
Transfer to decorative bowl and serve as lunch, or as an accompaniment to a main dish, or on a buffet. If served on a buffet, don’t make it too far in advance; you want the apples fresh.
Notes: Serve with one slotted spoon and one not slotted. Some people will want more dressing than the slotted spoon allows.
I know, I know, lots of sugar and oil, but it taste so good and hey, I’m competing with the slaughter industry, so some recipes have to be a little, you know…..
When the solids in the salad are gone, save the dressing that remains to drizzle over field greens, iceberg wedge or hearts of romaine topped with a few cherry or grape tomatoes the next day! Don’t waste. Okay?