Curried Green Bean Salad

Curried Green Bean Salad


"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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20 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • 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

See full nutrition

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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Read all reviews 3
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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...

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.

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