Best 4 My Mothers Bean And Carrot Salad Recipes

**Unravel the Delights of Bean and Carrot Salad: A Culinary Journey through Health and Taste**

Embark on a culinary adventure with our tantalizing bean and carrot salad, a vibrant symphony of flavors that will delight your palate and nourish your body. This wholesome dish, brimming with fresh, crunchy vegetables and a tangy dressing, offers a myriad of health benefits, making it an ideal choice for health-conscious individuals and vegetarians alike. Discover the symphony of flavors in our classic recipe, featuring the perfect balance of sweetness, acidity, and earthy notes. Experiment with our variations, such as the creamy avocado and corn salad, the zesty lemon dill dressing, and the hearty addition of quinoa, each offering a unique twist on this timeless recipe. Our detailed instructions and helpful tips ensure that you can recreate these culinary masterpieces with ease, bringing the vibrant flavors of our bean and carrot salad to your table.

Let's cook with our recipes!

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

PEAS AND CARROTS SPRING SALAD

Peas and Carrots Spring Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 12m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 sack mixed baby greens
20 leaves fresh basil, shredded or torn
2 cups shredded carrots
1 cup frozen baby peas
1 shallot, finely chopped
3 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
Salt and pepper
Ham Steaks, recipe follows
1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves

Steps:

Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.

GREEN BEANS, CORN AND CARROT SALAD

Green Beans, Corn and Carrot Salad image

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

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)

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

WHITE BEAN SALAD WITH CARROTS AND TOMATOES

White Bean Salad with Carrots and Tomatoes image

Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

1 cup dried white beans, such as navy
2 medium carrots, peeled and cut into 1/4-inch dice
1 small red onion, finely chopped
1 cup grape tomatoes, halved lengthwise
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 cup red wine vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon sugar
3 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

Put beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
Transfer beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
Add carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss vinaigrette with bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Cook the beans until they are tender but still have a little bit of bite. You don't want them to be mushy.
Use a variety of colors and textures in your salad. This will make it more visually appealing and interesting to eat.
Don't be afraid to experiment with different dressings. There are many different ways to dress a bean and carrot salad, so find one that you like.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Bean and carrot salad is a simple but delicious dish that is perfect for any occasion. It is healthy, refreshing, and easy to make. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or gathering. So next time you are looking for a quick and easy side dish, give this bean and carrot salad a try.