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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 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Ready In

  1. 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.

Nutrition Facts


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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Reviews

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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...

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!

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...

Taste was good.