Curried Bean Salad Recipe
Curried Bean Salad Recipe photo by Taste of Home

Curried Bean Salad Recipe

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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
TOTAL TIME: Prep: 2 hours + chilling
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 2 hours + chilling
MAKES: 10-12 servings


  • 1 pound dried great northern beans
  • 4 green onions with tops, sliced
  • 1/2 cup grated carrots
  • 1/2 cup sliced radishes
  • 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

Nutritional Facts

1 serving (1/2 cup) equals 224 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 136 mg sodium, 27 g carbohydrate, 8 g fiber, 8 g protein.


  1. 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. Yield: 10-12 servings.
Originally published as Curried Bean Salad in Taste of Home February/March 1999, p45

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Reviewed Apr. 8, 2015

"I cheated a little...I used a combination of canned great northern and garbanzo beans. But this was great!"

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