Curried Bread and Bean Salad

• 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

1. Preheat oven to 375 degrees F.
2. In a medium bowl toss bread with curry powder, 2 tablespoons olive oil, and season with salt and pepper, to taste.
3. Transfer to baking sheet.
4. Bake until toasted, about 5 to 10 minutes.
5. In a large bowl add celery, toasted bread cubes, pecans, grapes, beans, vinegar, and 1/4 cup olive oil.
6. Season with salt and pepper and toss to coat.
7. Let stand 30 minutes before serving.

bread, curry powder, extravirgin olive oil, kosher salt, celery, pecans, grapes, red kidney beans, white wine vinegar

Taken from www.foodnetwork.com/recipes/curried-bread-and-bean-salad-recipe.html (may not work)