Save on Pinterest

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
  • Total Time
    Prep: 2 hours + chilling
  • Makes
    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

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.

Recommended Video

Reviews

Click stars to rate
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!