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Bean and Carrot Salad

By: Colleen Edelsward  
"'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."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 138 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup baby carrots, cut in half lengthwise
  • 2 cups fresh-cut 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

  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.

Footnotes

  • Nutritional Analysis: 2/3 cup equals 53 calories, 2 g fat (trace saturated fat), 0 cholesterol, 103 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2007 by HOODOORIDER 
This was a decent salad, and my husband and I enjoyed it, but I wouldn't give it 5 stars... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 18, 2007 by ASHLEYBEGOOD 
Doubled up on the sauce, next time would have added more carrots, but other then that this... MORE

 
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