BEAN AND CARROT SALAD
"Anytime I find a recipe full of vegetables that my family will eat, I'm a happy mom," write Colleen Edelsward of Woodinville, Washington. "My husband comes back for seconds when I serve this." Tip: "The carrots and beans are great finger food for young kids," she adds.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion. , In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GREEN BEANS, CORN AND CARROT SALAD
This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it's pretty, too.
Provided by Melissa Clark
Categories salads and dressings
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
- Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
- In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 166 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD
Categories Salad Pasta Vegetable Appetizer Side Green Bean Carrot Summer Chill Vegan Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Stir first 8 ingredients in medium bowl to blend. Season dressing with salt and pepper. Let stand 30 minutes to blend flavors.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer beans to cold water to cool. Drain well. Pat dry with paper towels.
- Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring often, about 2 minutes. Drain. Rinse pasta under cold water. Drain well.
- Combine green beans, pasta, carrots, green onions and dressing in large bowl. Toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
ROAST CARROT & BEAN SALAD WITH FETA
Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
- Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.
Nutrition Facts : Calories 395 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 19 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 3.1 milligram of sodium
MY MOTHER'S BEAN AND CARROT SALAD
This is my favorite summer or spring-time salad. It is a beautiful, colorful, not too sweet tangy salad. A staple in my family for three generations.
Provided by BecR2400
Categories Vegetable
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
- In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
- Pour over vegetables.
- Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.
More about "bean and carrot salad recipes"
GREEN BEANS AND CARROT SALAD-ITALIAN …
From 2sistersrecipes.com
4.3/5 (14)Total Time 30 minsCategory SaladsCalories 138 per serving
- Peel and cut carrots into a rectangular shape, about 2 inches in length. Place them into a medium-size pot and fill with water enough to cover the carrots. Bring to a boil and add some salt. Cover and boil for 3 minutes, or until they are tender when you poke a fork through them and to the bite. Do not over boil them, or you will get mushy carrots.
- Drain, and run them under cold water for about 1 minute to stop the cooking. Set aside and allow them to cool completely.
- Cut most of the green beans in half (especially ones that are longer than 3 inches in length). Using the same pot used for the carrots, place green beans with 1/2 inch of water on the bottom. Add some salt and cover with a lid. Bring water to a low boil for 2 minutes, until they turn a dark green color. Turn off heat, carefully drain the water from the pot, and return back to the stove. Cover and steam green beans for 2 to 3 minutes, until they are tender to the bite. Remove, drain completely and set aside to cool down.
- In a large mixing bowl. Add green beans and carrots together. Add garlic, olive oil, apple cider vinegar and season with salt and pepper to taste and add a generous pinch of dried oregano. Gently toss and mix until well combined. Taste and adjust the seasonings to your preference.
BEAN SPROUT SALAD (FRESH & CRISPY)
From spendwithpennies.com
5/5 (13)Total Time 1 hr 20 minsCategory Appetizer, Dressing, Salad, Side DishCalories 121 per serving
CARROT, DILL, & WHITE BEAN SALAD - 101 COOKBOOKS
From 101cookbooks.com
4.5/5 (13)Total Time 20 minsCategory Dinner, Lunch, SaladPublished Mar 31, 2022
THREE BEAN AND CARROT SALAD | COMFORT FOOD …
From comfortfoodinfusion.com
BEANS AND CARROT SALAD WITH MOZZARELLA RECIPE
From eatsmarter.com
ROASTED GREEN BEANS AND CARROTS | EASY SHEET …
From forkintheroad.co
WHITE BEAN AND CARROT SALAD RECIPE - EATWELL101
From eatwell101.com
Servings 4Calories 159 per serving
RED BEAN CARROT SALAD - A NUTRITIOUS AND TASTY SALAD RECIPE
From youtube.com
CARROT SALAD | HUNKER
From hunker.com
ROASTED CARROT AND WHITE BEAN SALAD RECIPE | STUFF.CO.NZ
From stuff.co.nz
EASY FAVA BEAN AND CARROT SALAD WITH RICOTTA RECIPE - SERIOUS EATS
From seriouseats.com
RECIPE: BEAN AND CARROT SALAD STEP BY STEP WITH PICTURES
From handy.recipes
ANGIE`S CARROT AND BEAN SALAD - BOSSKITCHEN.COM
From bosskitchen.com
BEET, CARROT AND BLACK BEAN SALAD | RICARDO
From ricardocuisine.com
325 EASY AND TASTY KIDNEY BEAN WITH CARROT RECIPES BY HOME COOKS
From cookpad.com
BEAN AND CARROT SALAD - RECIPE | BONAPETI.COM
From bonapeti.com
216 EASY AND TASTY CARROT AND GREEN BEAN SALAD RECIPES BY HOME …
From cookpad.com
GREEN BEAN AND CARROT SALAD RECIPE BY MBALENHLE MAPHALI ZULU
From cookpad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love