Curried Bean Salad Recipe

5 1 1
Curried Bean Salad Recipe
Curried Bean Salad Recipe photo by Taste of Home
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Curried Bean Salad Recipe

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5 1 1
MAKES:
10-12 servings
TOTAL TIME:
Prep: 2 hours + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 2 hours + chilling

Ingredients

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

Directions

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

Nutritional Facts

1/2 cup: 224 calories, 10g fat (1g saturated fat), 0 cholesterol, 136mg sodium, 27g carbohydrate (5g sugars, 8g fiber), 8g protein.

  • 1 pound dry great northern beans
  • 4 green onions with tops, sliced
  • 1/2 cup grated carrots
  • 1/2 cup sliced radishes
  • DRESSING:
  • 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
  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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sugarcrystal User ID: 5836839 224493
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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