Carrot Bean Salad Recipes

BEAN AND CARROT SALAD

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.

GREEN BEANS, CORN AND CARROT SALAD

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.

ROAST CARROT & BEAN SALAD WITH FETA

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.

MY MOTHER'S BEAN AND CARROT SALAD

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.

CARROT, DILL & WHITE BEAN SALAD

Steps:

• Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
• In your largest skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer - they'll give off a bit of water at first.
• Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
• Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through.
• If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.
• Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently.
• Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
• Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
• Serves 6 - 8 as a side.