Cold Curry Chicken Surprise Salad

• 16 ounces (1 can) red kidney beans, drained, strained, rinsed
• 16 ounces (1 can) white beans, drained, strained, rinsed
• 1 cup cashews (dry roasted, whole or pieces)
• 1 cup sliced celery
• 6 tablespoons olive oil mayo
• 1/2 teaspoon curry powder
• 1 cup bulgar wheat
• 2 cups water

1. 1. Cook bulgar wheat in water, bringing to a boil, then let simmer about 20 minutes until done. Follow package directions. Let bulgar wheat cool. In a two quart, covered dish, add beans, celery and cashews to bulgar wheat, stirring till everything is evenly mixed-up.
2. 2. Mix curry powder into mayo in a separate bowl. Adjust seasoning to taste before mixing this dressing into the bulgar mixture.
3. 3. Add mayo-curry dressing to dry ingredients. The mixture may seam runny at first, but it will firm up after it chills. Let chill three hours or over night in refrigerator.

red kidney beans, white beans, cashews, celery, olive oil, curry powder, bulgar wheat, water

Taken from food52.com/recipes/28101-cold-curry-chicken-surprise-salad (may not work)