Curried Bean Salad
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
4 main dish servings
- Serves:
- 8
ingredients
- 1 (15 ounce) can garbanzo beans, drained & rinsed
- 1 (15 ounce) can black beans, drained & rinsed
- 1 cup chopped onion (I use frozen)
- 1 tablespoon ginger paste or 1 tablespoon fresh ginger
- 1⁄2 teaspoon mild curry powder (or more, to taste)
- 1 tablespoon dried cilantro
- 1 tablespoon lemon juice
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can creamed corn, undrained (To make this gluten free, check ingredients, some contain modified food starch, which may not be GF.)
- 1 1⁄2 cups cooked brown rice
- 2 rice cakes, crumbled (to soak up juice. You could try draining the tomatoes or using more cooked rice and or or raisins in)
- 1⁄2 cup raisins
directions
- Drain & rinse beans.
- Stir all ingredients together.
- I microwave it until it simmers, about 9 minutes, but you can probably skip this step.
- Chill & serve.
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RECIPE SUBMITTED BY
Since leaving for college, I've enjoyed becoming familiar with new types of foods. My husband's family served several American classics that I hadn't eaten much growing up, and in southern California, we got to know international cuisines, like Indian and Thai. I used to follow recipes as exactly as possible, but then I started making substitutions for medical dietary restrictions, and now I'm even creating my own recipes.