Three-Vegetable Salad With Curry Vinaigrette

Three-Vegetable Salad With Curry Vinaigrette

Quick look

  • prep 10 min    cook 8 min
  • serves 4

Healthy 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.


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

    How to make it  

  • 1

    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.

  • 2

    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.

  • 3

    Toss beans, cauliflower, sweetcorn and vinaigrette in a large bowl. Garnish if you like and serve at room temperature or chilled.

  • Nutritional Information(per serving)

    • Calories: 170
    • Fat: 10 g
    • Saturated Fat: 1.5 g
    • Carbs: 12 g
    • Protein: 7 g
    • Fiber: 4 g

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