Curry Bean Salad
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.
Table of contents
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
More Protein Packed Salad Recipes to Try
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
Refrigerate curry 5 bean salad in an airtight container for up to 5 days.
Make the bean salad up to a day in advance and refrigerate in an airtight container.
Additional BBQ and Potluck Side Recipes to Try
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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
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Curry Bean Salad
- Total Time: 25 minutes
- Yield: 8 cups 1x
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
- 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 15–ounce can kidney beans, drained and rinsed
- 1 15–ounce can cannellini beans, drained and rinsed
- 1 15–ounce 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
- 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.
- 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
Hello Katie! I just made your salad and our family loved it. I saw your recipe on Robyn’s Simply Fresh Dinners. Of course I did not have all of your ingredients on hand so had to make a few substitutions…you know how that goes but it worked really well. I used key limes instead of red wine vinegar and added some ground cardamon and a few garlic chives. Will be making this again soon. Thanks for the inspiration. Take Care, Bobbi
I am so glad you found me Bobbi! Glad the substitutions worked so well.And that the family enjoyed it too. Thank you for the feedback. That is great!
Jon,Thanks. Cilantro and mint has become one of my fave combos. Thanks for dropping by.
This looks amazing! I would tell you that I’m not a “bean salad” person, but that only applies to the canned stuff. I would choose this any day 🙂
Regan, Thanks so much. And as far as the canned stuff? I’m with you on that one:)
This looks so easy to make…and delicious, too! I’m a new fan of curry, and I would never have thought about putting it in bean salad. Can’t wait to try it out!
Honestly I wouldn’t have either, it sort of happended on a fluke. I guess that’s why it is also known as crazy bean salad.
I love the idea of the cilantro and mint together, I don’t think I’ve ever had/tried that! Thanks for the recipe 🙂