PINTO BEAN AND RAISIN SALAD
Sweet, sour, hot and crunchy. Bold!
Makes 3 cups
15 oz. can pinto beans, with liquid
1 c. thinly sliced celery
1 med. onion, cut in half from tip to tip, then crosswise into thin half rings
1/4 c. raisins
2 T. olive oil
1/4 c. Balsamic vinegar
1/4 c. brown sugar
1 t. onion powder
1 t. mild curry powder
1/2 t. salt plus to taste
Combine all ingredients into large mixing bowl, stirring after each addition. Salt to taste, cover and refrigerate till ready to serve.
Notes: There’s nothing subtle about this salad. The flavors startle and delight!