Recipe: Chili Bean Salad

CHILI BEAN SALAD

1 (16-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (14 1/2-ounce) can no-salt- added whole-kernel corn, drained
1/2 cup chopped green onions
1 cup sliced celery
1/4 cup cider vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/2 teaspoon freshly ground pepper
Curly leaf lettuce leaves (optional, for serving)

Combine first 6 ingredients in a large bowl; set aside.

Combine vinegar and remaining 6 ingredients in a jar. Cover tightly, and shake vigorously. Pour vinegar mixture over bean mixture; toss well. Cover and chill.

Serve in a lettuce-lined bowl, if desired.

Makes 15 servings (1/2 cup each)
From: Recipelink.com
Source: Magazine recipe clipping, source unknown, not dated