Curried Sikh Salad Recipe
Ingredients
2 (15-ounce) cans pork and beans
4 cups cooked rice, cooled
1/4 cup chopped onions
1 cup Mayonnaise
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded coconut, toasted
12 lime slices (approximately 2 whole limes) cut in halves
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.
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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