Curried Bean Salad Recipe

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Ingredients:

Serving

1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/4 oz) 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 tsp dried oregano
1 tsp pepper
1/2 tsp ground cumin
1/2 tsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	127.45 Kcal (534 kJ)
Calories from fat	86.11 Kcal
		% Daily Value*
Total Fat	9.57g	15%
Sodium	49.58mg	2%
Potassium	201.32mg	4%
Total Carbs	8.63g	3%
Sugars	1.64g	7%
Dietary Fiber	2.39g	10%
Protein	2.37g	5%
Vitamin C	2.7mg	5%
Iron	0.9mg	5%
Calcium	41.3mg	4%

Amount Per 100 g
Calories	143.4 Kcal (600 kJ)
Calories from fat	96.89 Kcal
		% Daily Value*
Total Fat	10.77g	15%
Sodium	55.79mg	2%
Potassium	226.52mg	4%
Total Carbs	9.72g	3%
Sugars	1.85g	7%
Dietary Fiber	2.69g	10%
Protein	2.67g	5%
Vitamin C	3.1mg	5%
Iron	1mg	5%
Calcium	46.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.