Curried Bean Salad

Name: Curried Bean Salad
Prep time: 2 h
Total time: 2 h
Yield: 10-12 servings.
Ingredients: 1 pound dried 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

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

Ingredients

1 pound dried 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.

Nutrition Facts

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

Originally published as Curried Bean Salad in Taste of Home February/March 1999

Reviews

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Average Rating:

slmacbeth

Mar 8, 2018

I halved the recipe, and used canned beans instead of dried. With mango chutney and all that curry powder, I expected very bold flavor, but I just didn't get it. Not bad, but nothing to get excited about
sugarcrystal

Apr 8, 2015

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