Curried Three-Bean Salad Recipe

5 1
Curried Three-Bean Salad Recipe
Curried Three-Bean Salad Recipe photo by Taste of Home
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Curried Three-Bean Salad Recipe

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5 1
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL 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,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. Yield: 6 servings.
Originally published as Curried Bean Salad in Quick Cooking March/April 2002, p35

Nutritional Facts

3/4 cup: 340 calories, 11g fat (1g saturated fat), 0 cholesterol, 524mg sodium, 46g carbohydrate (9g sugars, 11g fiber), 13g protein.

  • 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
  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. Yield: 6 servings.
Originally published as Curried Bean Salad in Quick Cooking March/April 2002, p35

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