Harvest Apple Salad with Yellow Indian Woman Beans

By devogirl

Vegetarian Times

Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.

nutritional information
Per Per 2-cup serving:
Calories: 233
Protein: 11 g
Total Fat: 6 g
Saturated Fat: <1 g
Carbohydrates: 36 g
Cholesterol: 0 mg
Sodium: 149 mg
Fiber: 8 g
Sugar: 7 g

Vegan
Gluten-Free

Ingredients

• 6 cups baby arugula leaves
• 1 small fennel bulb, diced (1 cup)
• 1 sweet-tart apple, such as Honeycrisp, cut into 8 wedges and thinly sliced (1 1/2 cups)
• 2 cups cooked Yellow Indian Woman beans
• 1 large shallot, minced (3 tablespoons)
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoon olive oil
• 3 tablespoons chopped smoked almonds

Details

Servings 4
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

1. Toss together arugula, fennel, and apple in bowl. Add beans, and toss again.

2. Place shallot, vinegar, and 2 tsp. water in small bowl. Let rest 10 minutes. Whisk in mustard and oil; season with salt and pepper, if desired. Toss salad with 1/4 cup dressing. Serve sprinkled with smoked almonds and more dressing, if desired.

Makes 4 servings

Prep time: 30 minutes or less

Vegetarian Times November 2015