Curried Bean Salad Recipe

  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 1 (15.25 ounce) can 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
  1. In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid,c combine the remaining ingredients; shake well. Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.