Author Notes
This is an animal protein-less (surprise!)- cold, summery salad. The sauce may seem a little runny before being chilled, but it will firm-up. Enjoy this salad on chips or crackers or with hard-boiled egg-whites. —purduetina
Ingredients
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16 ounces
(1 can) red kidney beans, drained, strained, rinsed
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16 ounces
(1 can) white beans, drained, strained, rinsed
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1 cup
cashews (dry roasted, whole or pieces)
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1 cup
sliced celery
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6 tablespoons
olive oil mayo
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1/2 teaspoon
curry powder
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1 cup
bulgar wheat
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2 cups
water
Directions
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1. Cook bulgar wheat in water, bringing to a boil, then let simmer about 20 minutes until done. Follow package directions. Let bulgar wheat cool. In a two quart, covered dish, add beans, celery and cashews to bulgar wheat, stirring till everything is evenly mixed-up.
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2. Mix curry powder into mayo in a separate bowl. Adjust seasoning to taste before mixing this dressing into the bulgar mixture.
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3. Add mayo-curry dressing to dry ingredients. The mixture may seam runny at first, but it will firm up after it chills. Let chill three hours or over night in refrigerator.
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