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.