Curried Mixed Bean Salad

1 19oz (540 ml) can each of red kidney beans, chickpeas, white kidney beans

4 green onions thinly sliced

1 red pepper diced

1 green pepper diced

Vinaigrette:

1/4 cup cider vinegar

1 1/2 tsp curry powder (for stronger flavour add an additional 1 tsp curry powder)

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 cup olive oil

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Rinse and drain the beans. Combine with sliced green onions and diced peppers. Set aside.

In a small bowl, combine cider vinegar and spices. Whisk in olive oil. Pour over bean salad and toss well.

Cover and chill several hours or overnight. Serves 4 to 6

Curried Mixed Bean Salad

1 19oz (540 ml) can each of red kidney beans, chickpeas, white kidney beans

4 green onions thinly sliced

1 red pepper diced

1 green pepper diced

Vinaigrette:

1/4 cup cider vinegar

1 1/2 tsp curry powder (for stronger flavour add an additional 1 tsp curry powder)

1/2 tsp ground cumin

1/2 tsp garlic powder

1/2 cup olive oil

-----------------------------------------------------------------------

Rinse and drain the beans. Combine with sliced green onions and diced peppers. Set aside.

In a small bowl, combine cider vinegar and spices. Whisk in olive oil. Pour over bean salad and toss well.

Cover and chill several hours or overnight. Serves 4 to 6

Fresh Ontario strawberries have finally arrived at the farm markets and grocery stores. This year’s crop seems sweeter than ever. While we’ve been enjoying strawberry short-cake this week, I’m almost certain that you will like a couple of other strawberry desserts that are in my recipe file.

Recipes for Rhubard Dream Bars and Carrot Loaf from Gayle’s Galley.