Curried Salmon Salad
3 cups
Randall Mixed Beans, drained and rinsed
1/2 cup
sliced midget sweet potatoes
1/2 cup
cubed cucumber, seeds removed
1/2 cup
cubed sweet red pepper
1 15 1/2-ounce
canned salmon
1 cup
mayonnaise
1/4 cup
minced parsley
1 teaspoon
mild curry powder
1/4 teaspoon
salt
dash of black pepper
4-5
midget sweet pickles, for garnish
In a large bowl, combine Randall Beans, sweet pickles, cucumber, and sweet red pepper.
In another bowl, combine mayonnaise, parsley, and curry powder.
Drain salmon and remove bones and the skin. Break into medium size chunks.
Add the mayonnaise mixture to the vegetable mixture and fold in salmon chunks.
Serve well chilled on lettuce leaf with pickle fans as garnish.
Makes 4 to 5 servings.
