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Carrot Bean Salad Recipe

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"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."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 2 cups thinly sliced carrots
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 cup thinly sliced celery
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/2 cup minced fresh cilantro

Nutritional Facts

3/4 cup equals 103 calories, 3 g fat (trace saturated fat), 0 cholesterol, 263 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable


  1. 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.
  2. 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. Yield: 6 servings.
Originally published as Carrot Bean Salad in Light & Tasty June/July 2005, p9

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