Curried Bean Salad

• 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
• 12 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 12 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)
• 12 cup raisins

1. Drain & rinse beans.
2. Stir all ingredients together.
3. I microwave it until it simmers, about 9 minutes, but you can probably skip this step.
4. Chill & serve.

garbanzo beans, black beans, onion, ginger paste, curry powder, cilantro, lemon juice, tomatoes, creamed corn, brown rice, rice cakes, raisins

Taken from www.food.com/recipe/curried-bean-salad-429010 (may not work)