Three Bean Salad with Curry Vinaigrette

Three Bean Salad with Curry Vinaigrette

My friend Brandy over at Trobairitz’ Table d’hote just posted her recipe for this salad on her blog. It sounded good and I was craving beans, so I made it last night. I took some liberties to make it my own based on what I had in the kitchen. It was good to eat last night, but even better after resting in the fridge overnight. Thanks for the recipe idea!

Three Bean Salad with Curry Vinaigrette

Ingredients

  • 1 15oz can kidney beans, drained and rinsed
  • 1 15oz can pinto beans, drained and rinsed
  • 1 15oz can chickpeas, drained and rinsed
  • 1 15oz can fresh-packed sweet corn, drained
  • 1 cup (about 4 stalks) chopped celery
  • 1/3 cup finely chopped red onion
  • 1/2 cup apple cider vinegar
  • 2 Tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garam masala
  • 1 teaspoon ground black pepper
  • 4 teaspoons curry powder

Method

  • In a large bowl, combine beans, corn, celery, and onions
  • In a small bowl mix together apple cider vinegar, olive oil, garlic, cumin, garam masala, black pepper, and curry power.
  • Pour the sauce over the bean mixture and stir to incorporate.
  • Cover, and give a good shake to further mix. Then put in the refrigerator for several hours to let the flavors mingle. I left mine overnight.
  • Serve and Enjoy!

Makes about 6 cups

2 comments:

  1. Glad you enjoyed it Chris. The garam masala sounds like a great addition too.

    And look how great your photographs are. So sharp and colorful.

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