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
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
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.
CARROT BEAN SALAD
"My husband and I spend most summer days working in our gardens, so I like dinner dishes that are healthy and easy," explains Virginia Arendt of Green Bay, Wisconsin. "I created this salad when cilantro was taking over our herb garden."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain carrots and add to bean mixture., In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro.
Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
MY MOM'S POTATO SALAD WITH CARROT AND EGG
My mom often makes this potato salad for dinner and it's loved by my family.
Provided by Kurumi
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Soak potatoes in a bowl of water to draw out the bitterness.
- Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
- Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
- Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
- Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 44.4 g, Cholesterol 112.6 mg, Fat 16.7 g, Fiber 5.8 g, Protein 8.4 g, SaturatedFat 3 g, Sodium 193.3 mg, Sugar 5.3 g
QUICK AND EASY CARROT AND CHICKPEA SALAD
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
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 Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 12
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 54.6 calories, Carbohydrate 7.9 g, Cholesterol 0 mg, Fat 2.5 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 96.4 mg, Sugar 2.8 g
CARROT-BEAN SPROUTS SALAD
A very simple and tasty south Indian salad.
Provided by RADHIKA GHATAGE
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
- Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 8.3 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 43.3 mg, Sugar 4.5 g
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