Curried Green Bean Salad

Rating: 3.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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).

By GOTTALOVEFIBER

Gallery

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Nutrition Info
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix onion, curry powder, rice vinegar, garlic, and ginger together in a large bowl. Stir oil into the onion mixture; season with salt and black pepper; mix well. Add green beans and almonds to the mixture; toss lightly to coat.

    Advertisement

Nutrition Facts

Per Serving:
175 calories; protein 3.7g; carbohydrates 9.2g; fat 14.2g; sodium 356.5mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Jan
Rating: 4 stars
02/27/2017
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! Read More
Helpful
(1)

Most helpful critical review

BigShotsMom
Rating: 3 stars
09/09/2013
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 pan and mixed with the aromatics. I think I would cut the oil to 2-3 tbs. I tried both chilled and warm and prefer warm. This was a hit or miss with my family they were almost evenly divided. Thanks for sharing. Read More
Helpful
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BigShotsMom
Rating: 3 stars
09/08/2013
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 pan and mixed with the aromatics. I think I would cut the oil to 2-3 tbs. I tried both chilled and warm and prefer warm. This was a hit or miss with my family they were almost evenly divided. Thanks for sharing. Read More
Helpful
(2)
Jan
Rating: 4 stars
02/27/2017
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! Read More
Helpful
(1)
ameteurDEB
Rating: 5 stars
08/27/2016
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 it would look pretty good. I like the flavor with the other ingredients. Read More
Helpful
(1)
Advertisement
Markhsf94110
Rating: 3 stars
07/01/2015
Taste was good. Read More
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/05/2021