"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)." — GOTTALOVEFIBER
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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
* 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
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