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!

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