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


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Curried Bean Salad

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

METHOD: Chill

TIME: Prep: 10 min. + chilling

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.


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