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
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