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Curried Green Bean Salad

Curried Green Bean Salad

  • Prep

    20 m
  • Ready In

    20 m
GOTTALOVEFIBER

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BigShotsMom
0

BigShotsMom

9/8/2013

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.

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