with pineapple, pecans, celery and onion in a sweet sour maple curry vinaigrette!

Makes 5-1/2 cups

28 oz. can Vegetarian Baked Beans

8 oz. can sliced pineapple, drained and cut into small wedges

1 c. thinly sliced celery

1 c. thinly sliced sweet onion rings, cut into quarters

1 c. pecans, coarsely chopped

1/2 c. white vinegar

2 T. Balsamic vinegar

2 T. extra virgin olive oil

1/4 c. sugar

1 t. mild curry powder

1 t. onion powder

1 t. garlic powder

1/2 t. maple flavoring

1 T. black strap molasses

lots of freshly ground black pepper

salt to taste

In large mixing bowl combine all ingredients. Stir till well mixed. Transfer to covered container and refrigerate several hours before using.

Notes: You’ll never have another bean salad quite like this one. Talk about bold unusual flavors! Intensely exotic.

Serve as a condiment with any meal, or mix with salad greens, chilled pasta or chilled boiled and cut potatoes as main dish salads. You won’t be able to stop eating this salad right out of the container you stored it in, while at the same time wondering why. It’s so bad that it’s good. It makes an especially good potato salad. Mix half potatoes half bean salad. Nothing more is needed! It keeps well, refrigerated, for about a week.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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