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My review
Curried Green Bean Salad
GOTTALOVEFIBER
"I developed this recipe as a last-minute alternative to traditional cold bean salad. It's not overly spicy, and it went over well with both kids and adults. For those who love curry, this is an easy way to add a perked-up vegetable to a summertime menu. Lemon juice can be used in place of rice vinegar. Can be served immediately or refrigerated to blend flavors. For faster preparation, substitute dried versions of any of the flavorings (adjusting the amounts)."
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Ingredients
20 m servings 175 calsOriginal recipe yields 6 servings
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Per Serving: 175 calories; 14.2 g fat; 9.2 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 357 mg sodium. Full nutrition
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9/8/2013
This made a different side dish. It smelled heavenly while I was sautéing the garlic, onions and ginger with the curry powder. I used fresh green beans, which I had blanched and added to the p...
2/27/2017
This was a wonderful salad I made it from leftover fresh green beans that marinated overnight and served it on a bed of romaine lettuce with feta cheese on top, delicious!
8/26/2016
I added a can of kidney beans and a can of garbanzos and more onions and used lemon juice (2 lemons) instead of the vinegar). Except for the canned green beans getting mushy and falling apart i...