Curried Sikh Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseInterest Group

Ingredients

 Canned pork and beans30 Ounce
 Cooked rice4 Cup (64 tbs)
 Chopped onions1⁄4 Cup (4 tbs)
 Mayonnaise1 Cup (16 tbs)
 Curry powder1 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Shredded coconut1⁄2 Cup (8 tbs)
 Lime slices12

Nutrition Facts

Serving size

Calories 460 Calories from Fat 282

% Daily Value*

Total Fat 32 g48.5%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 26.2 mg8.7%

Sodium 498.2 mg20.8%

Total Carbohydrates 41 g13.8%

Dietary Fiber 2.9 g11.7%

Sugars 1.7 g

Protein 4 g7.2%

Vitamin A 0.7% Vitamin C 28.5%

Calcium 2.9% Iron 13.9%

*Based on a 2000 Calorie diet

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.
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