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Five Bean Salad with Curry

Curry Bean Salad

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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.


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


  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.


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


  • 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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