Green Beans Salad Indian Style

Must Try

Indian Spiced Green Beans

Indian-style Chicken Tikka with Green Bean Salad Recipe
  • 15 minutes + overnight salting + 1 hour
  • serves 4
  • Easy

Green beans are the perfect foil for spices. The young beans in season now only need brief cooking, its good to serve them with a little bit of bite.

  • root ginger thumb-sized piece, sliced into long thin strips
  • garlic 1 clove, finely chopped
  • chilli flakes a pinch
  • black mustard seeds 2 tsp

Not The Tossing Sort Of Salad

And heres how to make this Green Bean Salad

  • Shake dressing in jar the best way to bring a salad dressing together!

  • Trim beans

  • Cook beans to your taste I like mine JUST cooked!

  • Pat dry otherwise the dressing wont cling to the beans!

  • Sprinkle tomato and onion over the beans, then drizzle dressing all over

Just 3 Important Things To Remember While Preparing This Minimalistic Easy Green Bean Salad

  • Choose the most tender and fresh beans, that dont have any seeds in them.
  • Make sure you plunge the cooked beans in iced water to keep them crisp and super green. This is the highlight of the salad.
  • Use a good brand of wholegrain mustard for that solid flavour punch.
  • I mostly use green beans / French beans or haricot beans in my favourite Tamil dish called Usili in which beans are tossed along with crumbled lentils.

    If Im too lazy to prepare the elaborate usili, then a simple beans curry it is.

    If I buy half a kilo of beans, I usually reserve a handful to use in Khichdi or pulao.

    We get the best green beans in India in the winters. The beans vine in my garden is giving out 2-3 handfuls of beans every few days and this lot went into the making of this super delicious green bean salad.

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    Indian Tomato Salad With Mint Dressing

    I happen to think that juicy tomatoes and crunchy red onions are a match made in heaven.

    Not only are they both colorful, but their flavors and textures will make any dish a million times better.

    Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

    In this salad, theyre simply tossed together with a generous helping of citrusy mint dressing for something fresh and super fast.

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    Ottolenghis Green Bean Salad

    Im a self-confessed Ottolenghi tragic . His gift and passion for imagining original vegetable dishes with eclectic influences that are vibrant, nourishing, exciting and beautiful to the eye all at once, is inspired.

    This is a recipe adapted from a green bean salad in his popular cookbook Jerusalem. In classic Ottolenghi style, its a salad that brings together an unlikely combination of ingredients that nevertheless just works so well together:

    • A distinctly Eastern Med / Middle Eastern-inflected dressing made by sizzling cumin and coriander seeds in oil along with thinly sliced garlic until the garlic turns to crispy and golden chips

    • A hint of the Mediterranean with a sprinkle of capers providing welcome tanginess and addictive salty pops and

    • An unmistakably nod to French cooking through a good handful of fresh chervil and tarragon.

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    How To Cook Green Beans

    Most chefs will tell you to blanch your green beans, which requires a big pot of salted boiling water for cooking the beans and a very big bowl of ice water to stop the cooking process immediately. Blanching definitely works as designed, but it always seems like a chore to me.

    The good news is that Ive found a cooking technique that I like a whole lot better, courtesy of Americas Test Kitchen. Youve seen me use this method in my Green Bean Salad with Toasted Almonds & Feta and it works like a charm.

    Youll find the full recipe below, but heres how it works. Youll need a large skillet with a lid .

  • In a large skillet, bring ½ cup water and ½ teaspoon salt to a simmer over medium heat.
  • Once simmering, add 1 pound green beans, cover, and cook, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
  • Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
  • Thats it! Your perfectly tender , bright green beans are ready to serve.

    Variations With Mung Bean Salad Recipe:

    Cucumber and Split Mung Beans Salad Recipe – South Indian Style

    Instead of plain mun bean you can use sprouted mung bean. However it is best to cook the sprouted mung bean well before adding to the salad.

    You can add fresh pomegranate seeds in this salad for a slight tangy taste. You can also add semi ripe mango. Just chop it finely and add.

    Chopped or mashed avocado can also be added in this salad for a creamy texture.

    I have used basic salad dressing in this recipe. Lemon juice, salt, sugar and pepper powder. You can use your preferred dressing like balsamic vinegar, honey-lemon juice.

    For making this salad more filling you can add pan toasted sweet potatoes or paneer. More salad greens can also be added.

    Instead of mung bean you can also use cooked green peas, white peas, boiled peanuts also.

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    Green Bean Salad With Spicy Thai Dressing

    Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.

    Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.


    • 1 small red chilli, roughly chopped
    • 1 1/2 tablespoons dried shrimp
    • Grated zest and juice of 2 limes
    • 1 tablespoon brown sugar
    • 1 tablespoon light soy sauce
    • 300g thin green beans, blanched
    • 1/3 cup chopped roasted peanuts

    Don’t forget you can add these ingredients to your Woolworths shopping list.


    • 1. Place the garlic, chilli, dried shrimp and lime zest in a mortar and crush with the pestle to form a paste. Stir in the lime juice, sugar, vinegar, oil and soy sauce. Pour into a bowl with the beans and peanuts and toss to combine.

    Masala Lentil Salad With Cumin Roasted Carrots

    If youre looking for some high-protein, gluten-free alternatives to pasta or rice, lentils are the best choice.

    They give any dish the same texture as rice, but they have a bean-like quality too, which is firm yet buttery.

    If youre unfamiliar with cooking lentils, check out this post for the easiest way to make them without them turning mushy.

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    Sprouted Mung Bean Salad

    Mung beans are another terrific and under-used member of the legume family.

    Theyre green and look a little bit like peas, though they taste more like potatoes to most people.

    This recipe calls for sprouted mung beans, which means they have even more Vitamin C, magnesium, phosphorus, and antioxidants than their unsprouted cousins.

    You can sprout these beans yourself simply by adding them to a bowl of water.

    How To Serve Black Bean Salad

    Black bean and corn salad (Indian style)

    Like all of my other bean salads, this recipe is great to keep in the fridge on busy weeks. This salad is perfect for parties, too. Its a healthy side dish on its own. You can also serve it as black bean salsa with tortilla chips.

    Here are some ways to keep your leftovers interesting:

    • Serve it on fresh greens, perhaps with an extra spritz of lime juice for dressing. Feta, avocado and/or crumbled tortilla chips would be great on top.
    • Pile it onto cheese nachos to make them more redeeming.
    • Use it as a filling for burritos or quesadillas .
    • Make Southwestern lettuce wrapsserve spoonfuls of it on butter lettuce, topped with avocado and/or feta. Come to think of it, Im describing something similar to the Zesty Black Bean and Corn Salad in Lettuce Cups recipe in my book .

    Please let me know how you like this recipe in the comments! Im always so eager to hear from you and hope you love this bean salad.

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    What You Need For This Green Bean Salad

    Heres what you need to make this:

    • Green beans Ottolenghis recipe calls for a mix of green and yellow beans, for colour life. For simple ease and accessibility, I typically just make this with green beans only

    • Chervil and tarragon Two big players in this salad that make it so memorable and gives it a uniquely French touch! These herbs grow abundantly in my garden which is one reason why Ive been making this salad so often. However, if they are not so accessible to you, try one of these combinations instead :

      Option 1: 1/2 cup roughly chopped coriander plus 1/4 cup chopped dill Option 2: 1/2 cup roughly chopped parsley + 1/4 cup roughly chopped coriander + 1/4 cup chopped dill

    • Red capsicum / bell peppers These add a terrific splash of colour in this otherwise very green salad!

    • Coriander and cumin seeds Spices that add a distinctly Eastern Mediterranean / Middle Eastern flavour to the dressing. Dont skip them!

    • Garlic Finely sliced and cooked until golden so you get little crunchy bits throughout the salad. They also infuse garlic flavour into the dressing oil

    • Capers For some welcome briny tanginess

    • Green onion A good amount of finely sliced green onion introduces another fresh element in this salad and

    • Lemon Because salad, lemon! Just the zest, 2 teaspoons. Enough for a hint of subtle flavour.

    More Green Bean Recipes To Enjoy

    A short list of must-make green bean dishes:

    5 from 82 reviews

    This green bean salad is the best! Perfectly cooked green beans are tossed in a lemony dressing with toasted almonds, feta and basil. Recipe yields 4 side servings.

    • 1 pound green beans, trimmed and cut into 2 to 3 long pieces
    • ¼ cup water
    • ½ teaspoon fine sea salt, divided
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon lemon juice
    • 2 teaspoons Dijon mustard
    • Several twists of freshly ground black pepper
    • Pinch of red pepper flakes
    • ¼ cup crumbled feta cheese, divided
    • 3 to 4 large basil leaves, torn or chopped, for garnish
    • Lemon zest from about ½ lemon, for garnish

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    What To Serve With This Green Bean Salad

    Though the obvious thought would be to serve things with all things Middle Eastern, its eclectic character means its a salad that I think is just as at home alongside many Western / European dishes too.

    The last time I made it was for a lunch with Garlic Butter Roast Chicken with Lemon Potato Salad, and served it warm because its winter over here in Sydney.

    For Middle Eastern options, serve it with Chicken or Lamb Shawarma, or with koftas. For something a little different, try putting on a spread of interesting salads for lunch with friends great for catering for vegetarians especially. This Green Bean Salad with, say, a Roasted Pumpkin Salad with Yogurt Dressing, a Greek Marinated Chickpea Salad and some flatbreads or crusty bread would delightful.

    But this is a salad thats also interesting enough to stand on its own two feet and be the star in a meal. Try it with a simple piece of pan fried fish or baked chicken breast. Have it alongside grilled pork chops or a simple yet grand-looking whole baked herb-stuffed fish. Ooh yes! That would be a terrific combination! Nagi x

    Green Beans Salad Recipe

    Potato salad with green beans – Indian recipe

    A healthy side dish in which crunchy green beans are tossed together with a few spices and garnished with lime juice and nuts

    Green Beans Salad is a healthy side dish in which crunchy green beans are tossed together with a few spices and garnished with lime juice and nuts. This is a simple no-onion/garlic recipe made with ingredients easily available in the pantry. You can use fresh coconut instead of the desiccated coconut and use nuts of your choice for garnish. Use fresh, tender green beans for best results. You can make and keep the green beans salad for some time, so that the flavours mingle well which also makes it a great dish to make for potlucks or dinner parties.

    Serve Green Beans Salad along with Penne Pasta Arrabiata and end it with Mascarpone Fruit Dessert Recipe for a delicious weekend dinner.

    If you like this recipe, you can also try other Salad recipes such as :

    • 250 grams Green beans , ends trimmed and cut in half
    • 2 tablespoon Dessicated Coconut
    • 1 teaspoon Mustard seeds
    • 1 teaspoon Cumin seeds
    • 1/2 teaspoon Asafoetida
    • 2 Dry Red Chillies , broken into pieces
    • Salt , to taste

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    Indian Style Green Beans

    Yield:5 servingsTime needed: approx. 25 minutes

    This dish is a treat for the eyes, and a good side dish, though it could use some enhancement in the seasoning. On its own, it does not seem particularly Indian though it would certainly fit into an Indian-themed meal. And will grace almost any meal. Definitely worth trying, with perhaps more than the tiny hint of ginger suggested.

    Indian Style Green Beans

    3/4 cup thinly sliced carrots1 tsp. ground coriander1/2 tsp salt1 to 2 Tbsp. lemon juice.

    Cut beans into 1 diagonal slices and set aside.Heat oil in a large skillet or wok.Sauté mustard seeds until they begin topop.Add beans, onions and carrots.Cook for 5 minutes, stirring constantly.Stir in seasonings and reduce heat.Simmer, covered 8-10 minutes.Stir in lemon juice and serve.

    Three Bean Salad Recipe

    A salad that is bursting flavours and is filled with High protein which forms complete healthy diet. The recipe uses three different types of beans which are rajma, chickpeas and lobia that are tossed in with chopped tomatoes, cucumber and onions. Serve it as an appetizer along side your main course.

    Three bean Salad is a healthy wholesome salad bursting with proteins. It is a great addition to our everyday meals or parties, for picnic as a complete healthy diet. Whatever the occasion is, it fits perfectly. Made with a combination of 3 different beans, this salad is very easy to put together and looks so colourful and tempting.

    Serve Three Bean Salad as a side dish along with Roasted Tomato and Pumpkin Soup for a weeknight dinner.

    If you like this recipe, you can also try other Salad recipes such as

    • 1/2 cup Rajma , soaked overnight
    • 1/2 cup Kabuli Chana , soaked overnight
    • 1/2 cup Black Eyed Beans , soaked overnight
    • 1 Red onion , finely chopped
    • 1 Tomato , seeds removed and chopped
    • 1/2 Cucumber , thinly sliced
    • 1/4 Green Bell Pepper , chopped
    • 3 sprig Coriander Leaves , finely chopped
    • 1/2 teaspoon Red Chilli powder
    • 2 teaspoons Extra Virgin Olive Oil ,
    • 1 tablespoon Lemon juice

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    Our Tips For Making The Best Bean Salad

  • When using canned beans, drain them and rinse under cold water before tossing with the other salad ingredients. The liquid in the can can taste a bit salty and since it has starch from the beans, it can make the salads dressing look murky.
  • Add fresh herbs to the salad. I love fresh parsley and add a lot. Other herbs will work, too. Try basil, mint, tarragon, dill and cilantro. When adding tarragon, add to taste since it is a bit more pungent than other fine herbs.
  • Add some crunch to balance the texture of the beans. We add cucumber, but celery, fennel, jicama and bell peppers are all excellent crunchy veggies to add.
  • Chill the salad in the refrigerator for at least an hour before serving to allow the beans to marinate in the dressing.
  • Store the salad in the refrigerator up to 4 days .
  • Best Ever Green Beans

    Healthy and easy sprouted green gram salad with grated ...

    Honestly, I didnt know green beans could be this good. Inspired by a classic French recipe , this green bean recipe features buttery toasted almonds, tender shallot and a squeeze of lemon.

    I hope this recipe title caught your attention, because these green beans will be the standout on any plate. I have to stop myself from eating the whole pan myself, and I never thought Id say that. Give me the choice between this dish and green bean casserole, and theres no contest. Green beans amandine for the win.

    This side dish is simple enough for weeknight dinners, but fancy enough for the holidays. I wrote the recipe to yield enough for about four people. You can very easily double the recipe for a crowd as long as you use a Dutch oven to contain the beans.

    Haricots verts amandine translates to almond green beans. Its often anglicized to green beans amandine, which then mistakenly turns into green beans almondine. I can see why, but I attended too many years of French class not to point this out!

    I cant say I remember eating these green beans during my semester in Bordeaux, France. Just one more excuse to go back when we can. Ive tested these ingredients and techniques over and over again so you can enjoy this dish at home.

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