Curry has a vibrant and colorful flavor that makes it wholly unique. While you see these flavors often paired with proteins like chicken or seafood, curry is also the perfect meal vehicle for beans!

Great Northern Beans’ smooth and creamy texture and a perfect balance to the spicy curry powder and zippy ginger. They are also the perfect protein substitute for chicken or pork, making this a vegan-friendly bean Indian dish.

This recipe was born from our daughter Lydia’s days as a rower, on days before a race when she needed a delicious meal to fill her up and with protein to fuel her and her muscles to the end of the race. This healthy, easy and protein-loaded bean dish was the answer on many occasions to help get body up to the demanding task of rowing to victory!

These beans aren’t just a great answer for a pre-workout or pre-competition meal, it is also a perfect recipe for an easy and exciting last-minute meal. Serve it up on its own with some naan for dipping and scooping up the sauce or eat it over some long-grain basmati rice for a more complete meal.

This is recipe’s bright and vibrant flavors make it perfect for spring and summer time.


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Curried Bean Salad Recipe

Curried White Beans


  • 2 cups of Randall Great Northern Beans, drained
  • 3 limes, juiced
  • 1 orange, juiced
  • 1/2-inch slice of ginger the diameter of a quarter, plus 1 1/2 tsp. minced
  • 1 cup red onion, minced
  • 1 Tbsp. plus 1 tsp. curry powder
  • 1 tsp. sugar
  • 1/4 cup grape seed or canola oil
  • 1 cup cilantro leaves, packed then chopped


  1. Pour juice and one of the ginger pieces into a sauce pan and boil until juice is reduced to about 3 tablespoons and is syrupy. Remove ginger slices. Add curry powder to warm mixture and let cool. In a mixing bowl, combine remaining ingredients.


Curry is an iconic Indian dish that is perfect with beans.  Vibrant flavors are a perfect pairing with legumes. This recipe is just one of the ways to use legumes in daily cooking.