Curried Rice And Bean Salad Recipes
MIXED BEAN & WILD RICE SALAD
Reach into your storecupboard for pulses and sweetcorn to form the base for this simple side with hot, sweet dressing
Provided by Good Food team
Categories Lunch, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Cook rice following pack instructions. Once cooked, rinse under cold water to cool down. Once cold combine in a bowl with the beans, sweetcorn, onion and red peppers.
- Mix the lime zest and juice, honey and chilli. Pour over the rice mixture and mix well, then season to taste. Stir through the coriander leaves just before serving.
Nutrition Facts : Calories 367 calories, Fat 2 grams fat, Carbohydrate 74 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
CURRIED GREEN BEAN SALAD
I developed this recipe as a last-minute alternative to traditional cold bean salad. It's not overly spicy, and it went over well with both kids and adults. For those who love curry, this is an easy way to add a perked-up vegetable to a summertime menu. Lemon juice can be used in place of rice vinegar. Can be served immediately or refrigerated to blend flavors. For faster preparation, substitute dried versions of any of the flavorings (adjusting the amounts).
Provided by GOTTALOVEFIBER
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 9.2 g, Fat 14.2 g, Fiber 4.4 g, Protein 3.7 g, SaturatedFat 1.1 g, Sodium 356.5 mg, Sugar 1.7 g
CURRIED BEAN SALAD
Beans are perfect for a budget meal. This cool, tangy salad is a hit when our six children and nine grandchildren come to eat.-Veta Chapman, St. Clair, Michigan
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 10-12 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CURRIED RICE AND BEANS
Make and share this Curried Rice and Beans recipe from Food.com.
Provided by xtalline
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice with broth and curry separately. Saute onion, garlic until soft.
- add remaining ingredients, add rice. Serve.
QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS
This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.
Provided by SN
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 7
Number Of Ingredients 10
Steps:
- Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
- Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
- Mix rice and curry sauce together in a large bowl.
Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g
CURRIED RICE AND BEAN SALAD
Make and share this Curried Rice and Bean Salad recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
CURRY RICE SALAD
This healthy salad is a great for potlucks and entertaining-easy and delicious. It's a good way to use up leftover rice, too. I sometimes use a 50-50 mix of brown and white rice for extra fiber and flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, olives, peanuts and onions. In a small bowl, combine the mayonnaise, lemon juice and seasonings. Gently stir into rice mixture. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 400 calories, Fat 24g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 731mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.
CURRIED COUSCOUS AND GARBANZO BEAN SALAD
Categories Salad Bean Ginger Onion Side Vegetarian Quick & Easy Feta Curry Summer Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
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 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.
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- Preheat oven to 325°. Place almonds in even layer on baking sheet. Toast until lightly golden, 5–7 minutes. Cool.
- Microwave the rice according to package directions. Combine hot rice and next 4 ingredients (through scallions) in a large bowl.
- In a separate bowl, whisk together the remaining ingredients. Toss rice salad with curry mixture until well seasoned. Stir in toasted almonds and serve.
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- Rinse the black rice well and drain. In a medium sauce pot, add the rice, and water. Bring to a boil, and turn heat to low. Cook with lid on for 25-30 minutes (start checking it at about 25 minutes). When the rice is done, no water will remain and the rice will be tender. Place rice in a large mixing bowl and set in refrigerator to cool.
- Preheat oven to 350F (180C). Toast the cashews for 12-14 minutes or until fragrant and golden. Set aside to cool. Rough chop the cashews leaving some whole.
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CURRIED RICE SALAD - DISHING OUT HEALTH
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5/5 (2)Total Time 35 minsCategory Entree/Salad, Salad/Side DishCalories 365 per serving
- Heat oil and butter in a large skillet with a fitted lid over medium heat. Once hot, add the onion and cook 6 to 7 minutes, until soft.
- Stir in garlic, curry powder, salt, and pepper; cook 1 to 2 minutes, stirring often, until fragrant. Add rice and stir to coat. Press into a single layer and cook 2 minutes, stirring only occasionally, until golden and toasted.
- Stir in 2 cups of water, cover, and reduce heat to medium-low. Cook 15 to 17 minutes, until rice is tender and soaks up liquid. Stir in peas, remove from heat, cover, and let steam for 5 minutes. Stir in orange zest and juice.
- Spread yogurt on a serving platter and spoon rice mixture overtop. Garnish with chopped nuts, fresh mint, and orange wedges, if desired.
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