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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. 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:
1. In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.
2. 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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