Subject: Curried Rice and Bean Salad
From: [email-masked]
Date: 15 Jul 1996 06:29:20 -0500
Newsgroups: rec.food.recipes

Curried Rice and Bean Salad
serves 8

1 t chile oil
1 T vegetable oil
1 c. chopped onions
3 cloves garlic, minced
1 t fresh ginger, minced
2 1/2 t curry powder
1 c chopped scallions
1 c currants or raisins
2 or 3 green peppers, cut in strips
1 1/2 c celery, cut on the diagonal
1 c salted peanuts
1 c coconut (toast on baking sheet in 400-degree oven till golden)
2 green apples. unpeeled, cut in chunks
1 c blanched green beans, sugar snaps, or peapods (I've used frozen beans)
2-3 c cooked garbanzo beans
4 c cooked rice
Curry Vinaigrette

Heat oils in a skillet and saute onion, garlic, and ginger with the curry
powder until limp.  Plane in a large bowl and add remaining ingredients.
Toss with some of the curry vinaigrette and taste to adjust.  Add more if
too dry.  Chill before serving.

Curry Vinaigrette:
4 T vinegar
2 t Dijon mustard
2 t curry powder (or to taste)
salt and pepper
3/4 c oil

combine all ingredients in a jar and shake.

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