Makes 4 servings.
Oscar Righetti, Bracebridge, Ontario
1 can (15.5 ounces) red kidney beans
1 medium to large onion
1 medium to large tomato
1 large green bell pepper
1 1⁄2 cups fresh blueberries
1⁄4 cup crumbled feta cheese
4 tablespoons olive oil
8 tablespoons apple cider vinegar
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon curry powder
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This is a delicious salad, healthy and so pretty. I cut the vinegar to 6 tablespoons and think balsamic or red wine vinegar would also be good. This recipe is 5 stars with the addition of a tablespoon of sugar or splenda, I found it too tart without the addition. I did not have feta, so used mozzarella, which did not add much flavor.