Gayle’s Gallery - Curried Mixed Bean Salad
Ingredients
1 19oz (540 ml) can each of red kidney beans, chickpeas, white kidney beans
4 green onions thinly sliced
1 red pepper diced
1 green pepper diced
Vinaigrette:
1/4 cup cider vinegar
1 1/2 tsp curry powder (for stronger flavour add an additional 1 tsp curry powder)
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 cup olive oil
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Rinse and drain the beans. Combine with sliced green onions and diced peppers. Set aside.
In a small bowl, combine cider vinegar and spices. Whisk in olive oil. Pour over bean salad and toss well.
Cover and chill several hours or overnight. Serves 4 to 6