Harvest Apple Salad with Yellow Indian Woman Beans

Serves 4

30 minutes or fewer

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

• 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 (1½ cups)
• 2 cups cooked Yellow Indian Woman beans
• 1 large shallot, minced (3 Tbs.)
• 3 Tbs. red wine vinegar
• 2 Tbs. Dijon mustard
• 1½ Tbs. olive oil
• 3 Tbs. chopped smoked almonds

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.