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Fall Harvest Bean Salad

  • Author: Erin Browne
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 3-4 servings 1x


  • 2 TBS red wine vinegar
  • 1 TBS extra virgin olive oil
  • 2 cups dark red kidney beans, drained and rinsed
  • 3 TBS toasted walnut pieces
  • 1 tablespoon chopped cilantro
  • 1/2 cup chopped sweet apple
  • Salt and pepper, to taste.


  1. If your walnut pieces are not already toasted, spread them onto an ungreased cookie sheet in a single layer and bake at 350F for 8-10 minutes or until fragrant.
  2. Combine all ingredients into a bowl and season with salt and pepper as desired.
  3. Chill in refrigerator for at least an hour to allow flavors to develop.
  4. Store leftovers in airtight container in refrigerator.
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