Curried Bean Salad

• 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 (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
• Dressing
• 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

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.

kidney beans, pinto beans, garbanzo beans, whole kernel corn, celery, green onion, dressing, cider vinegar, vegetable oil, garlic, oregano, pepper, ground cumin, curry powder

Taken from www.food.com/recipe/curried-bean-salad-64085 (may not work)