Curried Bean Salad Recipes

CURRIED BEAN SALAD

Steps:

• Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.

CURRIED GREEN BEAN SALAD

Steps:

• Mix onion, curry powder, rice vinegar, garlic, and ginger together in a large bowl. Stir oil into the onion mixture; season with salt and black pepper; mix well. Add green beans and almonds to the mixture; toss lightly to coat.

CURRIED THREE-BEAN SALAD

Steps:

• In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

CURRIED BEAN SALAD

Steps:

• In bowl, combine beans, corn, celery and onions.
• In jar with tight-fitting lid, combine dressing ingredients and shake well.
• Drizzle dressing over bean mixture and toss gently until coated.
• Cover and refrigerate overnight.

CURRIED GREEN BEAN SALAD

Steps:

• In a large saucepan, boil the beans and onions in salted water until just tender. Drain.
• Meanwhile, boil the vinegar and sugar in another saucepan, stirring often, until all the sugar has dissolved.
• Add the salt, curry powder and cornflour to the vinegar and sugar. Mix well.
• Add the sauce to the beans and onions and bring to boil again. Cool before serving.

CURRIED RICE AND BEAN SALAD

Steps:

• Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper.
• Combine remaining ingredients in a salad bowl.
• Pour dressing over salad and toss to mix.
• Marinate salad, refrigerated, for 2 hours, before serving.

CURRIED BREAD AND BEAN SALAD

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl toss bread with curry powder, 2 tablespoons olive oil, and season with salt and pepper, to taste. Transfer to baking sheet. Bake until toasted, about 5 to 10 minutes.
• In a large bowl add celery, toasted bread cubes, pecans, grapes, beans, vinegar, and 1/4 cup olive oil. Season with salt and pepper and toss to coat.
• Let stand 30 minutes before serving.

CURRIED COUSCOUS AND GARBANZO BEAN SALAD

Steps:

• Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes.
• Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.

CURRIED BEAN SALAD

Steps:

• In a large bowl toss the beans, black lentils, red onion, and celery. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste. In a bowl or jar whisk together this garlic paste, the curry powder, fresh ginger, lemon juice, and olive oil. Whisk well, taste, and add adjust flavors/salt if needed. Pour about half of the dressing over the beans and give it all a toss. Add more dressing a bit at a time until it is to your liking. Taste, make sure the salad has enough salt or the the beans will taste flat and the rest of the flavors won't pop. I like to serve this salad family style in a big bowl or on a platter with a big spoon all sprinkled with cilantro. Serves about 4 - 6 as a side.