Five Bean Salad with Curry

five bean salad with curry

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x
  • Category: side dish
  • Method: Stove top
  • Cuisine: American


Hold on to your hats people, I am going to take you to flavor town with this five bean salad with edamame, curry, mint and cilantro, a.k.a. crazy bean salad! Woohoo. It’s super fast, naturally gluten-free and vegetarian summer eating at its best.



  • 2 cups 1 ½-inch pieces of trimmed green beans
  • 5 tablespoons red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 ½ 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 ½ cups shelled frozen edamame, thawed
  • ¼ cup chopped fresh chives
  • 3 tablespoons chopped cilantro
  • 3 tablespoons chopped fresh mint


  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.


  • 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

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