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Curried Bean Salad

 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
10-12 ServingsPrep: 2 hours + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 224 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 136 mg sodium,

2 of 2

Curried Bean Salad (continued)

Nutritional Facts: 27 g carbohydrate, 8 g fiber, 8 g protein.