My Mothers Bean And Carrot Salad Recipes

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

Bean and Carrot Salad image

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

Ingredients

1/2 cup baby carrots, cut in half lengthwise
2 cups cut fresh green beans
1/4 cup chopped radishes
1/4 cup chopped red onion
DRESSING:
1 tablespoon lemon juice
1-1/2 teaspoons olive oil
1/2 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon ground cumin
1-1/2 teaspoons sesame seeds, toasted

GRANDMA'S CARROT SALAD

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Provided by Mrs. Wynkoop

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 5

Grandma's Carrot Salad image

Steps:

Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g

Ingredients

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

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 MOM'S TOMATO AND BEAN 15 MINUTE STOUP

A stoup is thicker than soup and thinner than stew. I called my mom one rainy day from the road. I was getting a cold and I really wanted soup for supper. She said she didn't know what she had on hand to make it with, but she'd come up with something. This was it. (Oh, you don't have to be sick to enjoy it.)

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

My Mom's Tomato and Bean 15 Minute Stoup image

Steps:

Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic and crushed red pepper flakes, stir then stir in the onions, carrots, celery and zucchini. Cook 10 minutes, then add in the stock, tomatoes and beans. Bring soup up to a bubble and season with salt and pepper, to your taste. Simmer 5 minutes. Turn off the heat and wilt the basil into the soup. Ladle up the soup and serve with grated cheese and bread.

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table

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