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Curried Three Bean Salad




Source of Recipe


seattle times


List of Ingredients




1 can (15½ ounces) garbanzo beans
- 1 can (15 ounces) black beans
- 1 can (15 ounces) kidney beans
- 1 green onion, finely minced
- 1 rib celery, finely minced
- ¼ cup minced fresh parsley
- 1 small clove garlic, peeled and minced
- 4 tablespoons white-wine vinegar, divided
- 4 tablespoons olive oil
- 2 teaspoons curry powder
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper



Recipe



1. Drain and rinse the garbanzo beans, black beans and kidney beans; drain well again. Combine with onion, celery and parsley.

2. In a food processor or blender combine garlic, 3 tablespoons vinegar, oil, curry powder, salt and pepper. (The dressing also can be whisked together by hand.) Pour over beans, mixing well. Cover and refrigerate.

3. Just before serving, taste salad and stir in remaining tablespoon vinegar if necessary.