Harvest Apple Salad with Yellow Indian Woman Beans

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

Harvest Apple Salad with Yellow Indian Woman Beans
Photo by Devon F.
Adapted from vegetariantimes.com
Harvest Apple Salad with Yellow Indian Woman Beans

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from vegetariantimes.com

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

Directions

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

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