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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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I was looking for a quick, easy recipe to take to a potluck when I saw this recipe in Quick Cooking magazine. It fit the bill perfectly. The flavors were not overpowering. Cook time is chill time. Ingredients:
1 (15 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained |
1 (15 1/4 ounce) can whole kernel corn, drained |
3 celery ribs, chopped |
1/2 cup chopped green onion |
1/2 cup cider vinegar |
1/4 cup vegetable oil |
4 cloves garlic, minced |
2 teaspoons dried oregano |
1 teaspoon pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon curry powder |
Directions:
1. In bowl, combine beans, corn, celery and onions.
2. In jar with tight-fitting lid, combine dressing ingredients and shake well.
3. Drizzle dressing over bean mixture and toss gently until coated.
4. Cover and refrigerate overnight.
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