Curried Sikh Salad Recipe
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 |
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
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.
Chef
