PINTO BEAN AND RAISIN SALAD

PINTO BEAN AND RAISIN SALAD

Sweet, sour, hot and crunchy. Bold!

Makes 3 cups

15 oz. can pinto beans, with liquid

1 c. thinly sliced celery

1 med. onion, cut in half from tip to tip, then crosswise into thin half rings

1/4 c. raisins

2 T. olive oil

1/4 c. Balsamic vinegar

1/4 c. brown sugar

1 t. onion powder

1 t. mild curry powder

1/2 t. salt plus to taste

black pepper

Combine all ingredients into large mixing bowl, stirring after each addition. Salt to taste, cover and refrigerate till ready to serve.

Notes: There’s nothing subtle about this salad. The flavors startle and delight!

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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