Curried Green Bean Salad Food

CURRIED GREEN BEAN SALAD

Curried Green Bean Salad image

Delicious curry green bean salad

Provided by Sadie F

Categories Salad

Time 45m

Number Of Ingredients 8

Ingredients

2 kg string beans (sliced)
1 kg onions (sliced)
water (salted)
750 ml brown vinegar
500 ml sugar
25 ml curry powder
50 ml cornflour (mixed with a little water)
10 ml salt

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.

Nutrition Facts : Calories 420 kcal, Carbohydrate 99 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 509 mg, Fiber 10 g, Sugar 76 g, ServingSize 1 serving

CURRIED GREEN BEAN SALAD

Curried Green Bean Salad image

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

Ingredients

3 tablespoons minced fresh onion
1 tablespoon curry powder
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger root
¼ cup canola oil
salt and ground black pepper to taste
2 (14.5 ounce) cans green beans, drained
½ cup slivered almonds

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

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 BREAD AND BEAN SALAD

Curried Bread and Bean Salad image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Leftover rustic bread, cut into 1-inch cubes (about 1 cup)
1/2 teaspoon curry powder
2 tablespoons extra-virgin olive oil, plus 1/4 cup
Kosher salt and freshly ground black pepper
2 ribs celery, sliced
1/4 cup chopped toasted pecans
1/4 cup halved green seedless grapes
1 (15-ounce) can red kidney beans
1/4 cup white wine vinegar

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 BEAN SALAD

Curried Bean Salad image

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

Ingredients

1 pound dried great northern beans
4 green onions with tops, sliced
1/2 cup grated carrots
1/2 cup sliced radishes
DRESSING:
1/2 cup vegetable oil
1/4 cup cider or white wine vinegar
2 tablespoons mango chutney
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

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 THREE-BEAN SALAD

Curried Three-Bean Salad image

Cumin and curry powder give this chilled three-bean salad terrific zip. "I get a lot of compliments on it," says Howie Wiener, Spring Hill, Florida. Not only does it come together quickly, but at 70 cents a serving, it's economical, too.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
3 celery ribs, chopped
1/2 cup chopped green onions
1/2 cup cider vinegar
1/4 cup vegetable oil
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon curry powder

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.

Nutrition Facts : Calories 340 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 524mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 11g fiber), Protein 13g protein.

CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD

Curried Chicken, Green Bean and Almond Salad image

Categories Salad Chicken Low Fat Quick & Easy Yogurt Lunch Almond Green Bean Summer Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free

Yield Serves 6

Number Of Ingredients 9

Ingredients

12 ounces green beans, trimmed, halved crosswise
2 cups shredded roasted chicken breast meat (from about 3 chicken breast halves)
1 cup thinly sliced red onion
5 tablespoons chopped fresh cilantro
2 teaspoons curry powder
1/3 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 tablespoon fresh lime juice
2 tablespoons sliced almonds, toasted

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.)

GREEN BEAN CURRY

Green Bean Curry image

I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.

Provided by AlliePeacock

Categories Side Dish Vegetables Green Beans

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 onion, sliced
1 serrano peppers, thinly sliced
1 clove garlic, crushed
5 fresh curry leaves
1 tablespoon curry powder
½ teaspoon fenugreek seeds
¼ teaspoon ground turmeric
salt to taste
1 pound fresh green beans, trimmed
½ cup coconut milk
2 tablespoons lime juice

Steps:

Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g

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