Curried Bean Salad
Brighten up your table with this vibrant and flavor-packed Curried Bean Salad, a colorful medley of chickpeas, red kidney beans, and blanched green beans combined with crunchy red bell peppers, tangy red onions, and fresh cilantro. Tossed in a zesty homemade curry dressing featuring bold curry powder, ground cumin, and just a touch of honey for sweetness, this healthy bean salad is a perfect fusion of spice and freshness. Ready in just 15 minutes, this quick and easy recipe makes an ideal make-ahead dish for picnics, potlucks, or weeknight dinners. Serve it chilled or at room temperature and enjoy a protein-packed vegetarian salad that’s as nourishing as it is delicious. Perfect for meal prep, this dish is not only simple to make but also irresistibly good!
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Recipe Information
Ingredients
- 1 cup chickpeas (canned, rinsed and drained)
- 1 cup red kidney beans (canned, rinsed and drained)
- 1 cup green beans (trimmed, blanched, and chopped)
- 0.5 cup red bell pepper (diced)
- 0.33 cup red onion (finely chopped)
- 0.25 cup fresh cilantro (chopped)
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon curry powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice (freshly squeezed)
Instructions
Blanch the green beans: Bring a small pot of water to a boil. Add green beans and cook for 2 minutes until they are tender but crisp. Immediately transfer them to a bowl of ice water to stop cooking. Drain and set aside.
In a large mixing bowl, combine the chickpeas, red kidney beans, blanched green beans, red bell pepper, red onion, and fresh cilantro.
Prepare the curry dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, curry powder, ground cumin, salt, black pepper, and lemon juice until well combined.
Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is well coated in the dressing.
Taste and adjust seasoning, adding more salt, pepper, or curry powder to your preference.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2552 mg | 111% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 41.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
