Curried Sikh Salad
|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|
|Shredded coconut||1⁄2 Cup (8 tbs)|
Drain pork and beans very well.
Rinse with cold water.
Place in a large bowl together with cooked, cooled rice and chopped onion.
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.