Curried bean salad

The perfect stand-by accompaniment to serve at a braai or with cold meats and salads.
recipe, beans, salad
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Recipe from: 23 October 2015
Preparation time: 20 min
Cooking time: 10 min


  • 300
    green beans
  • 25
  • 225
    cider vinegar
  • 15
    mild or medium-strength curry powder
  • 5
    cumin seeds
  • 3
    ground turmeric
  • 260
    brown sugar
  • 2
    medium onions, diced
  • 5
    mustard powder
  • 1
    clove garlic, crushed
  • 150
    cooked butter or kidney beans
  • 150
    cooked sugar beans
  • 5
    grated lemon zest
Servings: Change Serving


Top and tail the green beans and then cut them into two or three pieces on an angle. Boil in salted water for one minute, then drain and refresh in a bowl of cold water.

Mix the cornflour with a little of the vinegar in a saucepan until smooth. Add the remaining ingredients (except the beans and lemon zest) together with 5ml salt and bring to the boil. Simmer for five minutes.

Add all of the beans and the lemon zest and return to the boil. Boil for one minute then remove from heat and spoon into warm sterilised jars. Seal, cool and store in the fridge.

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