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
What You'll Need
(1 can) red kidney beans, drained, strained, rinsed
(1 can) white beans, drained, strained, rinsed
cashews (dry roasted, whole or pieces)
olive oil mayo
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.