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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
- 16 ounces (1 can) red kidney beans, drained, strained, rinsed
- 16 ounces (1 can) white beans, drained, strained, rinsed
- 1 cup cashews (dry roasted, whole or pieces)
- 1 cup sliced celery
- 6 tablespoons olive oil mayo
- 1/2 teaspoon curry powder
- 1 cup bulgar wheat
- 2 cups water
- 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.
- 2. Mix curry powder into mayo in a separate bowl. Adjust seasoning to taste before mixing this dressing into the bulgar mixture.
- 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.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Recipe with Beans