Sunday, April 3, 2011

Red Bean Salad

I found this recipe in a magazine a couple of years ago. It was good, but it seemed to lack substance and moisture, so I changed several things in it and Blake and I just love it now.
3 1/2 TBSP Red Wine Vinegar
2 1/2 TBSP olive oil
2 cups Dark red kidney beans, drained (or 1 can)
3 TBSP candied pecans (original called for toasted walnuts, use what you like, I candied ours and it was yummy)
3 TBSP chopped cilantro
1 cup chopped apple
8 oz. cooked pasta (I did a mix of rotini and penne, use whatever you have)

Combine ingredients and serve. Add vinegar and/or olive oil as needed to satisfy your moisture texture needs.

1 comment:

Spam said...

Sounds healthy and with good texture. I am going to try it!