Best Carrot Bean Salad Recipes

SPICY SESAME NOODLE, GREEN BEAN, AND CARROT SALAD

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

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.

INDIAN BEAN, BROCCOLI & CARROT SALAD

Steps:

• Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
• Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
• Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.

SPICY GREEN BEAN & CARROT SALAD W/ SESAME NOODLES

Steps:

• Stir first 8 ingredients in a medium bowl and blend well. Season with salt and pepper taste and let stand approx. 30 minutes to allow flavors to meld.
• Cook green beans in salted water (or steam) until crisp-tender. Remove with a slotted spoon (save water) and place in ice water to cool. Drain well and dry thoroughly with paper towels.
• Return water to a boil and add pasta noodles - cook until just tender, but still al dente. Rinse pasta under cool water. Drain well and pat dry with paper towels.
• Combine green beans, pasta, carrots, green onions and dressing in a large bowl. Toss to coat. Season with more salt and pepper, if desired.

MY MOTHER'S BEAN AND CARROT SALAD

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 SPROUTS SALAD

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.

VEGAN CARROT, BROCCOLI AND BEAN SHOOT SALAD

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!

CARROT BEAN SALAD

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.

ROAST CARROT & BEAN SALAD WITH FETA

Steps:

• Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
• Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD

Steps:

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