Best Curried Bean Salad Recipes

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 GREEN BEAN SALAD

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.

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.)

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 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 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.

MAPLE CURRIED SWEET POTATO AND BLACK BEAN SALAD

Steps:

• For Salad Mixture: 1.Preheat oven to 450°F. 2.In a large bowl, toss together sweet potatoes, olive oil, salt, pepper and cayenne pepper. 3.Spread out on parchment-lined sheet pan and bake for approximately 20 minutes or until tender but still firm. 4.Remove from oven and set aside. 5.Meanwhile, roast red pepper on gas burner or under broiler in the oven. 6.Peel, seed, and dice roughly. For Salad Dressing: 1.Combine all ingredients except for olive oil. 2.Slowly drizzle in oil and mix well. 3.Season to taste. To Serve: 1.Combine the sweet potato mixture with red peppers, beans, green onions, and cilantro and toss with dressing. 2.Test for seasonings and enjoy. Note: Can be served warm or cold.

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 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 FISH TACOS WITH BEAN SALAD

Steps:

• Mix the avocado with the lemon juice in a bowl. Add the beans, cucumber and tomatoes, then mix well with some seasoning. Slice the fish into thick, finger-length strips and toss in a bowl with the flour and curry powder.
• Heat the oil in a large non-stick pan, then fry the fish slices for 1 min on each side until cooked through. Serve in the tacos, with the bean salad, soured cream and lime wedges.

CURRIED BEAN SALAD

Steps:

• In a large bowl toss the beans, black lentils, red onion, and celery. Make the curry vinaigrette by mashing the garlic clove with the salt into a thick paste. In a bowl or jar whisk together this garlic paste, the curry powder, fresh ginger, lemon juice, and olive oil. Whisk well, taste, and add adjust flavors/salt if needed. Pour about half of the dressing over the beans and give it all a toss. Add more dressing a bit at a time until it is to your liking. Taste, make sure the salad has enough salt or the the beans will taste flat and the rest of the flavors won't pop. I like to serve this salad family style in a big bowl or on a platter with a big spoon all sprinkled with cilantro. Serves about 4 - 6 as a side.