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Wednesday, February 27, 1991 - Page updated at 12:00 AM

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Quick And Light -- Salads -- Curried Three-Bean Salad

CURRIED THREE-BEAN SALAD

8 servings; approximate preparation time 20 minutes

1 (15 1/2-ounce) can garbanzo beans

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans

1 green onion, finely minced

1 rib celery, finely minced

1/4 cup minced fresh parsley

1 medium clove garlic, peeled and minced

4 tablespoons white-wine vinegar, divided

4 tablespoons olive oil

2 teaspoons hot curry powder

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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

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

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

Data per serving

Calories 256

Protein 12g

Fat 9g

Carbohydrates 34g

Sodium 77mg

Saturated fat 1g

Monounsaturated fat 5g

Polyunsaturated fat 1g

Cholesterol 0mg

Copyright (c) 1991 Seattle Times Company, All Rights Reserved.

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