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Curried Sikh Salad

Ingredients
  Canned pork and beans 30 Ounce
  Cooked rice 4 Cup (64 tbs)
  Chopped onions 1⁄4 Cup (4 tbs)
  Mayonnaise 1 Cup (16 tbs)
  Curry powder 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded coconut 1⁄2 Cup (8 tbs)
  Lime slices 12
Directions

Drain pork and beans very well.
Rinse with cold water.
Drain again.
Place in a large bowl together with cooked, cooled rice and chopped onion.
Toss gently.
Fold in mayonnaise, curry powder, salt and pepper.
Mound evenly on a shallow platter.
Sprinkle toasted coconut to make a border around the edge.
Garnish edge of platter with overlapping halved lime slices.
Chill in refrigerator for at least 1 hour or in freezer for 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party
Servings: 
6

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 592 Calories from Fat 294

% Daily Value*

Total Fat 33 g50.4%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 40.6 mg13.5%

Sodium 1003 mg41.8%

Total Carbohydrates 69 g23%

Dietary Fiber 10.1 g40.5%

Sugars 10.1 g

Protein 11 g21.6%

Vitamin A 0.7% Vitamin C 28.5%

Calcium 2.9% Iron 13.9%

*Based on a 2000 Calorie diet

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Curried Sikh Salad Recipe