Source: The following recipe contributed by Marilyn Helton is courtesy of the Washington Apple Commission.

Spicy apple and kidney bean salad.

Servings

16 oz red kidney beans, canned and drained , rinsed
2 medium apples , cored and chopped (Braebum or Red Delicious)
0.25 cup fresh chopped green onion
0.25 cup fresh chopped celery
0.25 cup green chile peppers, diced
1.5 tbsp white wine vinegar
1.5 tbsp vegetable oil
0.12 tsp salt
1 pinch hot pepper sauce (optional)

1 In medium-size bowl, combine beans, apples, green onion, celery, and chilies; mix well.
2 In small bowl, whisk together vinegar, oil, salt, and, if desired, hot sauce; stir into bean mixture. Cover and refrigerate at least 30 minutes before serving.