Curried Bean Salad Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 cups cooked beans - I used equal amounts Pebble beans and Mayacoba beans

1 cup cooked black lentils*

1/2 medium red onion, thinly sliced into crescents

3/4 cup celery, chopped

1 clove garlic

1/2 teaspoon of fine-grain sea salt

1 1/2 teaspoons of your favorite curry powder

1-2 teaspoons freshly grated ginger (from 1-inch cube of fresh ginger, peeled)

juice of 1/2 a lemon

1/3 cup olive oil

2 tablespoons cilantro, chopped

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