In a large saucepan cook green beans and wax beans, covered, in a small amount of boiling salted water for 10 minutes or until crisp-tender. Drain and immerse in a large bowl half-filled with ice water. Drain again. Return beans to bowl; cover and refrigerate until serving.
Meanwhile, for salad dressing, in a screw-top jar combine vinegar, olive oil, sugar, ginger, curry powder, turmeric, salt, and pepper. Cover; shake well. Refrigerate until serving.
To serve, pour salad dressing over beans. Toss gently to coat. Serve immediately. Makes 8 to 10 servings.