Another great salad! I made a curried bean salad for my husband to put in wraps for his lunch and for me to eat over a bed of spinach and leafy greens. I had some for lunch with my leftover quinoa lentil salad. This is so delicious and flavorful and packed with protein. The best part is no sugary salad dressings, no dairy, no meat, just good for you healthy ingredients and it’s satisfying and filling.
The curry flavor, the crunchy celery and peppers, and the sweet apple and raisins all mixed with beans…..heaven! It is easy to make, stores well in the refrigerator and you can add or substitute different ingredients to make it to your liking. Try chick peas instead of pinto beans or add onion or broccoli. This versatile salad is sure to be a hit.
1 can pinto beans, drained and rinsed (or soak and cook 3/4 cup dried beans)
2 large stalks of celery, diced
1 large sweet pepper, diced (I used orange this time but try red or yellow if you like)
1 large green apple, diced (try a red one if you like)
1/2 cup raisins
1 tablespoon curry powder
juice of 1/2 lime
1 teaspoon honey (you can leave this out or substitute agave or pure maple syrup)
2 tablespoons olive oil
*Try adding some fresh herbs like cilantro or some other veggies like avocado or broccoli if you like. Try other beans or add a second bean. Salads don’t have to be boring and tasteless.
Add rinsed beans, raisins, and diced celery, pepper, and apple to a large bowl.
In a small bowl whisk together the lime juice, olive oil, honey and curry powder. Pour over bean mixture and toss. Tweak it to you taste by adding more curry powder or more lime juice if you like.
Chill and serve over leafy greens or in a wrap with some spinach.
Yep, it’s that easy!
Choosing healthy living over dying