Curried Kidney Beans, Carrots and Cucumber Salad
Crunchy Salad with Mustard-Lemon Vinaigrette
Posted By Savita
Curry Beans, Carrots and Cucumber Salad is great pack-for-lunch salad. With filling, spicy and flavorful curried beans and crunchy vegetables, this salad is my best option when packing lunch for office at-night in hurry. Not only does it save me from eating out, but also helps me get a good serving vegetables.
Today, I made this salad with cucumber, cherry tomatoes, carrot and shallots.
You can use any crunchy and raw vegetables per your liking. I often mix-n-match - cucumber, red radish, carrots, fava beans, turnips, cherry tomatoes and sweet peppers. For curried beans, I rinsed canned beans and fried with few spices a night before. You can use fresh cooked beans, leftover beans from taco-night or even canned chickpeas, just saute'em with spices mentioned in ingredients list.
Make it your own and enjoy a healthy salad with spicy curry beans.
Today, I made this salad with cucumber, cherry tomatoes, carrot and shallots.
You can use any crunchy and raw vegetables per your liking. I often mix-n-match - cucumber, red radish, carrots, fava beans, turnips, cherry tomatoes and sweet peppers. For curried beans, I rinsed canned beans and fried with few spices a night before. You can use fresh cooked beans, leftover beans from taco-night or even canned chickpeas, just saute'em with spices mentioned in ingredients list.
Make it your own and enjoy a healthy salad with spicy curry beans.
Total Time:
Prep Time:
Cook Time:
Cuisine:
American
Category:
Side Dish, Salad
Difficulty:
Easy
Serves:
2
Ingredients
- 1 Kidney Beans (one 16oz can of kidney beans, rinsed)
- 1 Cucumber
- 1 Cup Cherry Tomatoes (cut in half or leave whole if small ones)
- 3-4 Carrots (small sliced)
- 2 tbsp Lemon (lemon juice)
- 1 tsp Curry Powder
- 1 Shallot Onions
- 2 tbsp Olive Oil
- 2 Garlic
- 1/4 tsp Cayenne Pepper
- Salt and Black Pepper (per taste)
- 2 tbsp Sour Cream (optional)
- Pita Bread (or corn chips for serving)
- 1 tsp Stone ground mustard
Directions
- 1. Vinaigrette - In a small bowl, combine 1 tbsp olive oil, stone ground mustard, 1 tbsp lemon juice, salt and black pepper to taste. Mix well, pour in leek proof container and refrigerate.
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2. Curry Beans - Heat 1 tbsp oil in a pan, add chopped garlic and saute for 30 seconds. Add curry powder, cayenne pepper and saute for another 30 seconds. No add rinsed beans, 1/2 cup water and 1 tbsp lemon juice. Bring to boil and cook for about 5 minutes. Remove from heat, let it cool and store in refrigerator. -
3. Assemble and Serve -In serving bowl, arrange cucumber, tomato, shallots and curried beans (top beans with some sour cream if you prefer). Drizzle vinaigrette on top and enjoy!! For lunch, you can place all veggies in lunch box with beans. Pack vinaigrette in separate container and use when eating.
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