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Curried Sikh Salad

Canadian.kitchen's picture
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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