Curried Green Bean Salad

Curried Green Bean Salad

2
GOTTALOVEFIBER 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)."
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Ingredients

20 m servings 175 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

2

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...

Taste was good.