Curried Bean Salad

Serve this flavorful and refreshing salad as a main dish or side dish. We're a family of spice wimps, so it works nicely with just mildly spiced. (Don't tell that it's healthy, vegan, low fat, and probably gluten free.)

• Ready In: 20 mins
• Serves: 8
• Yields: 4 main dish servings

Ingredients

• 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
• 1⁄2 teaspoon mild curry powder (or more, to taste)
• 1  tablespoon dried cilantro
• 1  tablespoon lemon juice
• 1 (14 1/2ounce) 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 1⁄2 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)
• 1⁄2 cup raisins

Directions

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.