Curried bread and bean salad

Discover the rich flavors of our curry-infused bread and bean salad. A harmonious blend of spices creates a tantalizing culinary experience.

Ingredients:

• Leftover rustic bread, cut into 1-inch cubes (about 1 cup)
• 1/2 teaspoon curry powder
• 2 tablespoons extra-virgin olive oil, plus 1/4 cup
• Kosher salt and freshly ground black pepper
• 2 ribs celery, sliced
• 1/4 cup chopped toasted pecans
• 1/4 cup halved green seedless grapes
• 1 (15-ounce) can red kidney beans
• 1/4 cup white wine vinegar

Instructions:

1. Heat the oven to 190 °C.
2. Mix curry powder, 2 tablespoons of olive oil, salt, and pepper in a medium bowl with bread. Place the mixture on a baking sheet. Bake until it turns crispy, which usually takes about 5 to 10 minutes.
3. Combine celery, toasted bread cubes, pecans, grapes, beans, vinegar, and 1/4 cup of olive oil in a large bowl. Add salt and pepper for taste, then mix well to ensure everything is coated evenly.
4. Allow it to sit for 30 minutes before serving.

Summary:

• Calories: 1527 kcal
• Fat: 106 g
• Protein: 39 g
• Carbs: 113 g
• Potassium: 1633 mg
• Magnesium: 185 mg