Curried Bread And Bean Salad Food

CURRIED BEAN SALAD

Curried Bean Salad image

I was looking for a quick, easy recipe to take to a potluck when I saw this recipe in Quick Cooking magazine. It fit the bill perfectly. The flavors were not overpowering. Cook time is chill time.

Provided by Ducky

Categories Beans

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
1 (15 1/4 ounce) can whole kernel corn, drained
3 celery ribs, chopped
1/2 cup chopped green onion
1/2 cup cider vinegar
1/4 cup vegetable oil
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon curry powder

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.

Nutrition Facts : Calories 399.6, Fat 11.7, SaturatedFat 1.5, Sodium 684, Carbohydrate 61.3, Fiber 14.9, Sugar 4, Protein 16

CURRIED RICE AND BEAN SALAD

Curried Rice and Bean Salad image

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

Ingredients

3 cups cooked brown rice
1 1/2 cups cooked red kidney beans
4 green onions, chopped
1/2 green bell pepper, diced
2 celery ribs, diced
1/4 cup chopped fresh parsley
1/2 cup plain nonfat yogurt
2 teaspoons curry powder
black pepper (to taste)
salt (to taste)

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 BUTTER BEAN SALAD

Curried Butter Bean Salad image

A great cheap source of protein butter beans are one of my favourite pulses. This works well as a veggie alternative to prawn cocktail and a great sandwich filling too.

Provided by PinkCherryBlossom

Categories Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons vegetable oil
2 onions, chopped
2 teaspoons curry powder
150 ml natural yoghurt
1 tablespoon lemon juice
40 g canned butter beans, drained and rinsed
1/2 head lettuce

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.

Nutrition Facts : Calories 70.2, Fat 3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 46.9, Carbohydrate 9.8, Fiber 2.1, Sugar 3.5, Protein 2.2

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