Time 2h Yield 10-12 servings. Number Of Ingredients 11 Steps:
Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Return beans to pan; add water to cover by 2 in. Bring to a boil; cover and simmer for 45 minutes or until beans are tender. Drain and discard liquid. Place beans in a large bowl; add onions, carrots and radishes. In another bowl, whisk dressing ingredients. Pour over bean mixture and toss gently. Cover and refrigerate for several hours or overnight.
Time 20m Yield 4 servings Number Of Ingredients 11 Steps:
Heat a sauté pan large enough to easily hold the beans over medium heat. When hot, add the oil to heat, then add the onion and sauté until deeply colored, about 6 to 8 minutes, stirring periodically. Add the turmeric, cumin, coriander and cayenne pepper (if using) and continue to sauté until the spices are aromatic and a bit toasted, about 3 minutes. Add the chickpeas, lemon juice, salt and pepper and cook for another 5 minutes to blend the flavors. Remove from heat and cool. Store in the refrigerator, or mix in the fresh cilantro or parsley and serve immediately.
Time 8h10m Yield 6 serving(s) Number Of Ingredients 13 Steps:
In bowl, combine beans, corn, celery and onions. In jar with tight-fitting lid, combine dressing ingredients and shake well. Drizzle dressing over bean mixture and toss gently until coated. Cover and refrigerate overnight.
Time 10m Yield 6 servings. Number Of Ingredients 13 Steps:
In a bowl, combine the beans, corn, celery and onions. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well., Drizzle over bean mixture and toss gently to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. In a medium bowl toss bread with curry powder, 2 tablespoons olive oil, and season with salt and pepper, to taste. Transfer to baking sheet. Bake until toasted, about 5 to 10 minutes. In a large bowl add celery, toasted bread cubes, pecans, grapes, beans, vinegar, and 1/4 cup olive oil. Season with salt and pepper and toss to coat. Let stand 30 minutes before serving.
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Stir curry powder in heavy large saucepan over medium-high heat until fragrant and toasted, about 1 minute. Mix in 2 1/4 cups water and salt. Add vegetables. Bring to boil; cover and cook 1 minute. Remove from heat. Mix in couscous. Cover and let stand until couscous softens, about 5 minutes. Transfer couscous to large bowl. Mix in garbanzos, oil, vinegar, and ginger. Cool to room temperature. Add feta and green onions; toss. Season with salt and pepper.
More about “curried bean salad recipes”
Time 2h15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Mix yogurt, and curry powder together in a small bowl; season to taste with salt and black pepper. Combine remaining ingredients in a salad bowl. Pour dressing over salad and toss to mix. Marinate salad, refrigerated, for 2 hours, before serving.
