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 GREEN BEAN SALAD
Delicious curry green bean salad
Provided by Sadie F
Categories Salad
Time 45m
Number Of Ingredients 8
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
CHARRED GREEN BEAN SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
- Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
- Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper.
- Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
CURRIED CHICKEN, GREEN BEAN AND ALMOND SALAD
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
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.)
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
- Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
- Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
CURRIED BEAN SALAD
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
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 CAULIFLOWER AND GREEN BEAN SALAD
Really liked this and hope you do too. I made with 1 teaspoon of curry powder which was very mild. Sort of wonder if it shouldn't be more-I did double the original amount already. Depends upon how well you like curry, I guess. From the May 2010 issue of Food & Wine. Topped ours with recipe#418884 b/c I had made it earlier and it was perfect on this too. This can be made ahead too. The roasted curried vegetables can be refrigerated separately overnight. The croutons can be kept in an airtight container at room temperature overnight.
Provided by WiGal
Categories Vegetable
Time 28m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 322, Fat 24.7, SaturatedFat 3.5, Sodium 394.2, Carbohydrate 23.7, Fiber 5.7, Sugar 7.8, Protein 5.1
CRUNCHY GREEN BEAN SALAD
The texture and flavor in this salad will work for any fall feast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place honey and cayenne in a small saucepan; heat until warm. Stir in nuts. Line a baking pan with a Silpat (a French nonstick baking mat). Pour mixture onto Silpat. Bake until dark-golden brown, about 25 minutes. Set aside to cool.
- In a small bowl, whisk together vinegar, mustard, and salt. Slowly drizzle in walnut oil, whisking constantly, until mixture is emulsified. Set aside.
- Fill a large bowl with ice water; set aside. Bring a medium stockpot of water to a boil. Add string beans; cook just until tender, about 2 minutes. Drain immediately; immerse in ice water. Remove,pat dry; place in a large bowl. Toss with reserved dressing. Add reserved nuts, dried cranberries, and sliced endive. Add pepper to taste; toss gently. Serve immediately.
CURRIED THREE-BEAN SALAD
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
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.
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