Bean and Carrot Salad Recipe

5 1 3
Bean and Carrot Salad Recipe
Bean and Carrot Salad Recipe photo by Taste of Home
Publisher Photo

Bean and Carrot Salad Recipe

Read Reviews
5 1 3
Publisher Photo
"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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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. Yield: 4 servings.
Originally published as Bean and Carrot Salad in Quick Cooking May/June 2005, p22

Nutritional Facts

1 each: 53 calories, 2g fat (0 saturated fat), 0 cholesterol, 103mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable.

  • 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
  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Bean and Carrot Salad in Quick Cooking May/June 2005, p22

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burgessmiranda User ID: 4805884 58568
Reviewed Jul. 20, 2011

"I added more carrots and used celery instead of radish and onion... yummy!"

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