This Curry Bean Salad with crisp green beans, fresh herbs and a curry vinaigrette is delicious and easy to make. Plus it gets even better the next day so it’s an excellent make ahead option.

Five Bean Salad with Curry in a bowl

Why We Love This Recipe For Curry Bean Salad

This spicy bean salad is seasoned with curry powder, mint, chives and cilantro. (Curry powder makes everything better! Try it on roasted cauliflower too.) In the summer I love to throw this curry five bean salad together to take to a potluck or just to have in the fridge when I want a quick healthy bite to eat. It’s a great side to serve with grilled meat or chicken.

Recipe Highlights

  • Takes just 25 minutes to make
  • Steaming green beans and chopping herbs is the only prep work involved
  • Great make-ahead recipe
  • It’s kid-friendly
  • Packed with 11 grams of plant-based protein and 9 grams of fiber

Key Ingredients For This Curried Bean Salad

  • Green Beans: I love the contrast that fresh green beans provide to the canned beans. You could also use yellow wax beans.
  • Red Wine Vinegar: you could swap in apple cider vinegar, white wine vinegar, rice vinegar or lemon juice instead.
  • Extra-Virgin Olive Oil
  • Honey
  • Curry Powder: Use any brand you’d like, but this curry powder is my go-to.
  • Kosher Salt
  • Beans: This recipe calls for kidney beans, cannellini beans, garbanzo beans and edamame. You could certainly change up the beans as you see fit and try it with black eye peas, navy beans, black beans or pinto beans.
  • Fresh Herbs: Chives, cilantro, mint

Step-by-Step Instructions to Make this Curry Bean Salad Recipe

Step 1: Steam green beans

Bring several inches of water to a boil in a large saucepan fitted with a steamer attachment over high heat. Add green beans to the steamer and cook until crisp-tender, 3 ½ to 4 ½ minutes. Remove the green beans from the steamer and spread them out to cool.

Step 2: Make curry vinaigrette & assemble

Whisk together the vinegar, oil, honey, curry and salt in a large bowl. Add the kidney beans, cannellini beans, garbanzo beans, edamame, chives, cilantro, mint and the cooked green beans and stir until combined and coated in the dressing. Chill the bean salad until ready to serve.

FAQs and Expert Tips

Storage Instructions:

Refrigerate curry 5 bean salad in an airtight container for up to 5 days.

Make Ahead Instructions:

Make the bean salad up to a day in advance and refrigerate in an airtight container.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Five Bean Salad with Curry

Curry Bean Salad


Description

This Curry Bean Salad with crisp green beans, fresh herbs and a curry vinaigrette is delicious and easy to make. Plus it gets even better the next day so it’s an excellent make ahead option.


Ingredients

Units Scale
  • 2 cups 1 1/2-inch pieces of trimmed green beans
  • 5 tablespoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 1/2 teaspoon curry powder
  • 1 teaspoon salt
  • 1 15ounce can kidney beans, drained and rinsed
  • 1 15ounce can cannellini beans, drained and rinsed
  • 1 15ounce can garbanzo beans, drained and rinsed
  • 1 1/2 cups shelled frozen edamame, thawed
  • 1/4 cup chopped fresh chives
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped fresh mint

Instructions

  1. Bring several inches of water to a boil in a large saucepan fitted with a steamer attachment over high heat. Add green beans to the steamer and cook until crisp tender, 3 ½ to 4 ½ minutes. Remove green beans from steamer and spread out to cool.
  2. Whisk vinegar, oil, honey, curry and salt in a large bowl. Add kidney beans, cannellini beans, garbanzo beans, edamame, chives, cilantro, mint and the cooked green beans and stir until completely mixed and the beans are coated in the dressing and herbs. Chill until ready to serve.

Notes

Make-Ahead: Make the bean salad a day in advance and let it chill overnight in the fridge.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: side dish
  • Method: Stove top
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 224
  • Sugar: 4 g
  • Sodium: 788 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 29 g
  • Fiber: 9 g
  • Protein: 11 g

Keywords: Bean salad,5 bean salad,bean salad with curry