Curried Bean Salad Food

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 CHICKPEA SALAD

Steps:

• Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically.
• Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes.
• Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors.
• Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.

CURRIED QUINOA SALAD

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

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 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 BUTTER BEAN SALAD

Steps:

• Heat oil and gently fry onions for about 10 minutes
• Add curry powder and stir well, leave to cool.
• Mix yoghurt with the lemon juice and add to the onion mix. Stir in the butter beans.
• Serve with the lettuce leaves.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

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 CAULIFLOWER AND GREEN BEAN SALAD

Steps:

• Preheat the oven to 425°.
• In a medium bowl, toss the cauliflower and onion with 2 tablespoons of the olive oil and season with salt and pepper; spread the cauliflower/ onion mixture onto large (foil lined) baking sheet.
• Put in oven for 16 minutes or until crisp tender, and stir at least twice.
• In the same (now empty) bowl, toss the beans with the remaining tablespoon of olive oil and season with salt and pepper.
• Spread the beans onto small (foil lined) baking sheet and roast for 14 minutes or until crisp tender, and stir at least twice.
• Return all of the vegetables to the bowl and let cool.
• Meanwhile, in a medium skillet, heat the vegetable oil.
• Add the bread and cook over moderate heat, stirring, until golden and crisp, about 5 minutes.
• Transfer to a plate to cool and season with salt.
• In the same skillet, toast the curry powder over moderate heat, stirring constantly, until fragrant, about 2 minutes.
• Scrape the curry over the vegetables, season with salt and pepper and toss to coat.
• Drizzle with dressing that has lemon in it.

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 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 CHICKEN, GREEN BEAN AND ALMOND SALAD

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
• Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)