Curried Bean Salad (TNT)

Hi..
I made this for a potluck dinner at churdh this week and it was a hit!! The curry and cumin adds a different twist to this bean salad.
Enjoy!
hugs,
peg

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Nutrition Facts

• One serving:
  
• (3/4 cup)
  

• Calories:
  
• 340
  

• Fat:
  
• 11 g
  

• Saturated Fat:
  
• 1 g
  

• Cholesterol:
  
• 0 mg
  

• Sodium:
  
• 524 mg
  

• Carbohydrate:
  
• 46 g
  

• Fiber:
  
• 11 g
  

• Protein:
  
• 13 g
  

Curried Bean Salad

From Quick Cooking


Cumin and curry powder give this chilled three-bean salad terrific zip. "I get a lot of compliments on it," says Howie Wiener, Spring Hill, Florida. Not only does it come together quickly, but at 70 cents a serving, it's economical, too.

SERVINGS	6
CATEGORY	Side Dish
PREP	10 min.
TOTAL	10 min.

INGREDIENTS

• 1 can (16 ounces) kidney beans, rinsed and drained
  
• 1 can (15 ounces) pinto beans, rinsed and drained
  
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  
• 1 can (15-1/4 ounces) whole kernel corn, drained
  
• 3 celery ribs, chopped
  
• 1/2 cup chopped green onions
  
• 1/2 cup cider vinegar
  
• 1/4 cup vegetable oil
  
• 4 garlic cloves, minced
  
• 2 teaspoons dried oregano
  
• 1 teaspoon pepper
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon curry powder
  
  

DIRECTIONS


In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 6 servings.







Recipe source: Taste of Home Magazine
http://www.tasteofhome.com/Recipes/Curried-Bean-Salad-2