Put on your creative hat- there's no "strict" recipe for this salad. Just begin with beans- aduki, black, mung, lentils and let your taste buds run wild... I served this salad to the Ladies Bridge group and it was a hit!
To serve four generously...
Ingredients - quantities are approximate and feel free to substitute.
3 cups cooked beans, mixed (I often use aduki beans, mung beans and lentils)
1/2 cup dried cranberries soaked in 1/4 cup balsamic vinegar (or wine vinegar, or cider vinegar, etc) for approx. 30 minutes (or other dried fruit i.e cherries, raisins)
1 apple, diced (or pear - what's in season?)
1 cup feta cheese, diced (or use your favourite cheese)
1 cup raw kale, ribs removed and finely chopped
1/2 cup green onions, finely chopped (or use red/yellow onion)
1/4 cup balsamic vinegar (in addition to the soaking vinegar) or use wine vinegar, or cider vinegar or other favourite
3/4 cup olive oil
1/2 cup toasted pumpkin seeds (or your favourite seed)
finely diced celery
diced sweet peppers
grated raw beet
chopped and toasted nuts (walnuts, pine nuts, almonds)
Mix all ingredients together, but save the toasted pumpkin seeds to top your salad just before you serve it. Taste and adjust your seasonings. This salad can be prepared one day ahead.