2 cups cooked beans (multi-bean blend of beans, lentils and peas)
1 small sweet potato, baked in the skin and cut into diced pieces
1 tablespoon olive oil
1 clove garlic, minced
1/4 teaspoon curry powder
1/8 teaspoon salt
Prepare the dressing by mixing together the olive oil, garlic, curry powder and salt. Place the beans in a bowl and stir in the dressing. Gently stir in the sweet potato pieces. Refrigerate for 2 hours or over night.
Makes 4 servings.