Crunchy Curry Salad

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   1. Drain and rinse the cannellini beans from the can in a strainer and set aside.

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   2. In a small bowl whisk together 2 tablespoons of olive oil, curry powder and salt.

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   3. Pour the coating over the beans and mix well with a spoon. All beans should be equally coated with the oil-curry mixture.

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   4. Take a baking tray and cover it with parchment/baking paper. Spread the coated beans on the paper and bake in the oven for 45 minutes at 350u00b0F (175u00b0C).

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   5. While the beans are baking, wash and dry the lettuce and cut the leaves up into smaller pieces.

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   6. Do the same with the apple. Set the apple pieces aside in a small bowl, mixed with the raisins.

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   7. In another small bowl mix the ingredients for the dressing together: 3 tablespoons of olive oil, apple cider vinegar and the honey, and pour the dressing over the bowl with apple and raisins. Mix well.

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   8. Take a large salad bowl. Put the cut up lettuce in first. When the beans have been roasted, take them out of the oven and put them on top of the lettuce. Top it all of with the apple and raisins. Mix it all together very well and your crunchy curry salad is done!

* Per serving · 4 servings · Values may vary.

No additional tips available.