Best 4 Bean And Carrot Salad Recipes

**Discover a Symphony of Flavors in Bean and Carrot Salad: A Culinary Journey Through Diverse Recipes**

Embark on a delightful culinary adventure with our comprehensive guide to bean and carrot salad, a versatile dish that offers a harmonious blend of textures and vibrant flavors. This collection of recipes showcases the culinary creativity of various cuisines, each bringing a unique twist to this classic salad combination. From the tangy and refreshing Vietnamese-inspired salad to the hearty and comforting Moroccan-style dish, our selection caters to diverse palates and dietary preferences. Whether you seek a light and refreshing side dish or a satisfying main course, our bean and carrot salad recipes will tantalize your taste buds and leave you craving more. Get ready to explore a world of culinary delights as we delve into the diverse flavors and techniques that make this salad a beloved dish across cultures.

Let's cook with our recipes!

SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD

Spicy Sesame Noodle, Green Bean, and Carrot Salad image

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

Ingredients

1/4 cup fresh lime juice
3 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons (packed) dark brown sugar
1 tablespoon oriental sesame oil
1 tablespoon minced garlic
1 tablespoon grated orange peel
2 small serrano chilies, stemmed, thinly sliced into rounds
9 ounces green beans, trimmed, cut diagonally into 1/2-inch pieces
1 9-ounce package fresh linguine
2 cups shredded peeled carrots
1 cup thinly sliced green onions

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.)

BEAN AND CARROT SALAD

Bean and Carrot Salad image

"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

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

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

My Mother's Bean and Carrot Salad image

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

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

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.

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD image

Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Healthy Vegan

Yield 6-8

Number Of Ingredients 16

Ingredients

3 cups shredded carrots
2 cups broccoli slaw or finely julienned broccoli stalks
2 cups mung bean shoots
1 large cucumber peeled, seeded and julienned
2 cups (2 bunches) fresh cilantro / coriander chopped finely
1 bunch of green onions sliced finely
To make the dressing:
just over 1/2 cup freshly squeezed lime juice
3 Tbsp cold pressed sesame oil
2 Tbsp agave nectar
1 Tbsp apple cider vinegar
2 tsp wheat-free tamari
1/4 tsp ground pepper
1/2 tsp Celtic sea salt
2 Tbsp fresh minced serrano chili depending on the heat
3 - 4 tsp freshly minced garlic

Steps:

Toss all of the vegetables together with the cilantro. Place all of the dressing ingredients except the chili and garlic in your blender and pulse a few times until well combined. Then stir in the garlic and chili. Pour the dressing over the salad and season to taste. Garnish with sesame seeds or chopped raw nuts if desired. YUM!

Tips:

Use fresh, high-quality ingredients: Fresh, crisp beans and carrots will give your salad the best flavor and texture.

Cook the beans and carrots properly: Be sure to cook the beans until they are tender but still have a slight bite to them. Overcooked beans will be mushy and lose their flavor.

Use a variety of beans and carrots: Don't be afraid to mix and match different types of beans and carrots. This will add variety to the salad and make it more interesting to eat.

Add other vegetables to the salad: Feel free to add other vegetables to the salad, such as chopped celery, onion, or bell pepper. This will add even more flavor and crunch.

Use a flavorful dressing: The dressing is what really brings the salad together. Be sure to use a dressing that is flavorful and complements the flavors of the beans, carrots, and other vegetables.

Serve the salad immediately: Bean and carrot salad is best served immediately after it is made. This will prevent the beans and carrots from becoming soggy.

Conclusion:

Bean and carrot salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and refreshing salad, give bean and carrot salad a try.