Favorite Recipes from Kristen, Michelle, Kay, and Shonna
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. Ingredients: 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.