Carrot Bean Salad Recipes

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

Green Beans, Corn and Carrot Salad image

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

Ingredients

1/2 teaspoon kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1/4 cup minced fresh chives
Black pepper, as needed
1 pound haricots verts, trimmed
2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)

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

My Mother's Bean and Carrot Salad image

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.

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can sliced carrots, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 small white onion, very thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons fresh parsley, snipped fine
1/2 cup white vinegar
artificial sweetener, to taste (or 1/3 cup sugar)
2 tablespoons salad oil
1 teaspoon salt
1 teaspoon dry mustard
black pepper

QUICK AND EASY CARROT AND CHICKPEA SALAD

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

Provided by manella

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 10

Quick and Easy Carrot and Chickpea Salad image

Steps:

Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 29.6 g, Fat 11.5 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 1.6 g, Sodium 482.9 mg, Sugar 3 g

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper to taste
2 cups shredded carrots
1 (14 ounce) can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh parsley
2 tablespoons chopped white onion

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

Roast carrot & bean salad with feta image

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

Ingredients

1kg Chantenay or baby carrots
few lemon thyme sprigs (optional)
2 tbsp olive oil
175g green bean , topped and halved
400g can butter or cannellini bean , drained and rinsed
1 small red onion , halved and finely sliced
200g pack feta cheese , crumbled
small bunch mint

INDIAN BEAN, BROCCOLI & CARROT SALAD

Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness

Provided by Good Food team

Categories Lunch, Main course

Time 30m

Number Of Ingredients 16

Indian bean, broccoli & carrot salad image

Steps:

Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.

Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

Ingredients

250g green bean , trimmed
1 head of broccoli , cut into florets
2 tsp vegetable oil
2 tsp black mustard seed
½ tsp dried chilli flakes
100g frozen pea (or use fresh)
3 large carrots , grated
large bunch coriander , roughly chopped
3 tbsp sunflower seed
200ml natural yogurt
½ cucumber , peeled and grated
thumb-sized piece ginger , grated
½ tsp ground cumin
juice and zest 1 lime
1 tbsp chopped mint leaves
pitta bread , to serve (optional)

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Carrot Bean Salad Recipes

GREEN BEANS, CORN AND CARROT SALAD

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.

QUICK AND EASY CARROT AND CHICKPEA SALAD

A refreshing and different spin on a carrot salad given to me by a neighbor many years ago.

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

INDIAN BEAN, BROCCOLI & CARROT SALAD

Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness

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