Any type of bean can be used for this delicious salad recipe. The key to cooking the beans for a salad like this is to only cook them until tender; not to the point of falling apart. Feel free to make the curry vinaigrette a day or two in advance. If you like a creamier dressing, toss a big dollop of Greek yogurt into the curried vinaigrette, taste, and go from there.
Ingredients:
3 cups cooked beans. Any variety or combination. See available Baer's Best beans here
1/2 medium red onion, thinly sliced
3/4 cup celery, chopped
1 clove garlic
1/2 teaspoon of curry powder
1-2 teaspoons freshly grated ginger
Juice of half a lemon
1/2 cup olive oil
2 tablespoons cilantro, chopped
In a large bowl add the beans, red onion and celery. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste. In a bowl whisk together this garlic paste, the curry powder, fresh ginger, lemon juice and olive oil. Whisk well, taste and adjust flavors if needed. Pour about half of the dressing over the beans and give it all a toss. Add more dressing until you get it to your liking. Sprinkle with cilantro.
Serve and enjoy!
Below are a few samples of our beans you could use in this recipe: Bumble Bee (heirloom), Cannellini or Vermont Cranberry (heirloom). Click the image to learn more about each bean or order online. See our complete line of beans at our Bean Store page.
