Three-Vegetable Salad With Curry Vinaigrette

[quicklook-recipe prep_time=”10 min” cook_time=”8 min” serves=”4″ details=”” ]

[cooking_tip]Indoles, phytochemicals found in cauliflower and other kinds of cruciferous vegetables, may help against hormone-related cancers, while green beans contain vitamin A for good vision.[/cooking_tip]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 2 teaspoons curry powder
• 4 tablespoons freshly squeezed lime juice
• Salt
• 3 tablespoons vegetable oil

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[ingredients-right]

• ½ pound green beans, trimmed and halved crossways
• 1 small cauliflower, separated into small florets, stalks removed
• 5 ounces frozen sweet corn, thawed
• Shredded lime zest, to garnish (optional)

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[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]

Put curry powder in a small, dry pan and toast, stirring frequently, over low heat until fragrant, about 1 minute. For the vinaigrette, whisk lime juice, curry powder and ¼ tsp salt in a small bowl. Whisk in vegetable oil.

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[step-item number=”2″ image_url=”” title=”” ]Cook beans in a large pan of lightly salted boiling water until crisp-tender, about 3 minutes. Transfer with a draining spoon to a colander. Rinse under cold running water. Add cauliflower to the boiling water. Cook until crisp-tender, about 4 minutes. Drain in colander. Rinse under cold running water.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Toss beans, cauliflower, sweetcorn and vinaigrette in a large bowl. Garnish if you like and serve at room temperature or chilled.[/step-item]

[nutrition-info calories=”170″ calories_fat=”” fat=”10 g” sat_fat=”1.5 g” choles=”” sodium=”” carbs=”12 g” sugars=”” protein=”7 g” fiber=”4 g”]  [/nutrition-info]

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Originally Published in Reader's Digest