Curried Bean Salad

I was looking for a quick, easy recipe to take to a potluck when I saw this recipe in Quick Cooking magazine. It fit the bill perfectly. The flavors were not overpowering. Cook time is chill time.

• Ready In: 8 hrs 10 mins
• Serves: 6

Ingredients

• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 1/4ounce) can whole kernel corn, drained
• 3  celery ribs, chopped
• 1⁄2 cup  chopped green onion

• Dressing

• 1⁄2 cup cider vinegar
• 1⁄4 cup  vegetable oil
• 4  cloves garlic, minced
• 2  teaspoons dried oregano
• 1  teaspoon pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon curry powder

Directions

1. In bowl, combine beans, corn, celery and onions.
2. In jar with tight-fitting lid, combine dressing ingredients and shake well.
3. Drizzle dressing over bean mixture and toss gently until coated.
4. Cover and refrigerate overnight.