Recipe by 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)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
minced fresh onion
minced fresh garlic
minced fresh ginger root
salt and ground black pepper to taste
2 (14.5 ounce) cans
green beans, drained
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Green Bean Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a fresh, colorful Mexican-inspired salad and side dish.
See how to make a simple summer bean salad with garlic and mint dressing.
This authentic salad is bright with colors and complex flavors.