Curried Three Bean Salad Recipe

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15-1/4 ounces) whole kernel corn, drained3 celery ribs, chopped1/2 cup chopped green onions1/2 cup cider vinegar1/4 cup vegetable oil4 garlic cloves, minced2 teaspoons dried oregano1 teaspoon pepper1/2 teaspoon ground cumin1/2 teaspoon curry powder

Preparation

In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well.

Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.