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Dairy-Free

Harvest Apple Salad with Yellow Indian Woman Beans

Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.

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Servings
4
Duration
30 min

Ingredients

  • 6 cups baby arugula leaves
  • 1 small fennel bulb, diced (1 cup)
  • 1 sweet-tart apple, such as Honeycrisp, cut into 8 wedges and thinly sliced (1 1/2 cups)
  • 2 cups cooked Yellow Indian Woman beans
  • 1 large shallot, minced (3 Tbs.)
  • 3 Tbs. red wine vinegar
  • 2 Tbs. Dijon mustard
  • 11/2 Tbs. olive oil
  • 3 Tbs. chopped smoked almonds

Preparation

1. Toss together arugula, fennel, and apple in bowl. Add beans, and toss again. 

2. Place shallot, vinegar, and 2 tsp. water in small bowl. Let rest 10 minutes. Whisk in mustard and oil; season with salt and pepper, if desired. Toss salad with 1/4 cup dressing. Serve sprinkled with smoked almonds and more dressing, if desired.

Nutrition Information

  • Serving Size 2 cups
  • Calories 233
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 8 g
  • Protein Content 11 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 149 mg
  • Sugar Content 7 g