Ingredients
Scale
- 1 (15-ounce) can red beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can white beans, rinsed and drained
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 cup diced celery
- 1 carrot, grated
- ½ cup finely chopped red onion
- â…” cup extra-virgin olive oil
- â…“ cup white wine vinegar
- ¼ teaspoon salt
- 2 tablespoons honey
- 2 teaspoons curry powder
Instructions
- In a large bowl, combine the red beans, black beans, white beans, garbanzo beans, diced celery, grated carrot, and chopped red onion.
- In a separate bowl, whisk together the olive oil, white wine vinegar, salt, honey, and curry powder to create the dressing.
- Pour the dressing over the bean mixture and stir to combine thoroughly.
- Cover the salad and refrigerate for at least 2 hours before serving.
Last Step:
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For a spicier kick, consider adding a pinch of cayenne pepper to the dressing.
The salad can be prepared a day in advance for flavors to meld even more.
Great served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 135 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg