Curried Rice And Bean Salad

1. Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper.

2. Combine remaining ingredients in a salad bowl.

3. Pour dressing over salad and toss to mix.

4. Marinate salad, refrigerated, for 2 hours, before serving.

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Nutrient	Quantity
Total fats	15.8809 g
Protein	105.3033 g
Carbohydrates	547.0475 g
Energy	2726.5 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5024 g
Water	364.8651 g
Aspartic acid	11.4612 g
Calcium, Ca	779.72 mg
Lutein + zeaxanthin	3270.87 g
Fiber, total dietary	98.263 g
Fatty acids, total saturated 22:0	0.0057 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	7574.54 g
Niacin	37.0018 mg
Vitamin A, RAE	631.19 g
Arginine	6.8162 g
Riboflavin	1.0801 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0698 g
Fatty acids, total saturated 20:1	0.0005 g
Glutamic acid	17.3691 g
Sodium, Na	121.36 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0548 g
Total lipid (fat)	15.8809 g
Manganese, Mn	22.5636 mg
Fructose	6.0524 g
Proline	4.5423 g
Fatty acids, total saturated 16:0	2.5074 g
Fatty acids, total saturated 8:0	0.0005 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.4792 g
Choline, total	16.7 mg
Sugars, total	14.4707 g
Serine	5.4686 g
Fatty acids, total saturated 10:0	0.0346 g
Fatty acids, total saturated 18:0	0.2949 g
Vitamin B-6	4.8519 mg
Selenium, Se	11.879 g
Ash	19.9316 g
Fatty acids, total saturated 18:1 undifferentiated	5.2267 g
Pantothenic acid	10.1888 mg
Phenylalanine	5.4506 g
Copper, Cu	4.2845 mg
Betaine	1.152 mg
Thiamin	3.6649 mg
Methionine	1.7994 g
Iron, Fe	38.3336 mg
Carbohydrate, by difference	547.0475 g
Phosphorus, P	2809.56 mg
Folate, total	1273.52 g
Tocopherol, gamma	0.1255 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	4.8722 g
Valine	5.5846 g
Fatty acids, total saturated 18:2 undifferentiated	4.9219 g
Glycine	4.3682 g
Glucose (dextrose)	4.7032 g
Fatty acids, total saturated 14:0	0.0911 g
Zinc, Zn	19.5675 mg
Isoleucine	4.4631 g
Fatty acids, total saturated 12:0	0.0227 g
Fatty acids, total polyunsaturated	5.4245 g
Fatty acids, total saturated 14:1	0.0057 g
Leucine	8.2717 g
Vitamin A, IU	12646.44 IU
Folate, DFE	1273.52 g
Tryptophan	1.2448 g
Vitamin C, total ascorbic acid	70.454 mg
Phytosterols	0.75 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.4008 g
Fatty acids, total saturated 20:0	0.0057 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	3.2062 g
Vitamin K (phylloquinone)	693.884 g
Fatty acids, total saturated	3.0724 g
Histidine	2.767 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	5.2883 g
Threonine	4.1202 g
Folate, food	1273.52 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Vitamin E (alpha-tocopherol)	4.5625 mg
Magnesium, Mg	1035.62 mg
Lysine	5.9808 g
Potassium, K	6063.72 mg
Cystine	1.1586 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Brown rice	3 cups	1720.62	362.5152	13.1772
Curry powder	2 teaspoons	13	2.2332	0.5604
Parsley	0.25 cup	5.4	0.9495	0.1185
black pepper	0	0	0	0
Green Onion	4	76.68	16.3016	1.3348
green bell pepper	0.5	0	0	0
celery rib	2	0	0	0
red kidney bean	1.5 cups	910.8	165.048	0.69
plain nonfat yogurt	0.5 cup	0	0	0