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Curried Bean Salad

By: Howie Wiener

"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."

Rate/Review | Read Reviews (33)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

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.