Curried Bean Salad - cooking recipe

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 (15 ounce) can chickpeas, rinsed and drained
1 (15 1/4 ounce) 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

Preparation

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