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 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.)
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.
GREEN BEAN CURRY
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
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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