Bean and Carrot Salad Recipe

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Bean and Carrot Salad
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 59.36 Kcal (249 kJ)
Calories from fat 23.55 Kcal
% Daily Value*
Total Fat 2.62g 4%
Sodium 112.36mg 5%
Potassium 222.6mg 5%
Total Carbs 8.16g 3%
Sugars 3.95g 16%
Dietary Fiber 3.02g 12%
Protein 1.83g 4%
Vitamin C 10.2mg 17%
Vitamin A 0.3mg 10%
Iron 1.1mg 6%
Calcium 52mg 5%
Amount Per 100 g
Calories 56.24 Kcal (235 kJ)
Calories from fat 22.31 Kcal
% Daily Value*
Total Fat 2.48g 4%
Sodium 106.45mg 5%
Potassium 210.9mg 5%
Total Carbs 7.73g 3%
Sugars 3.75g 16%
Dietary Fiber 2.86g 12%
Protein 1.73g 4%
Vitamin C 9.7mg 17%
Vitamin A 0.3mg 10%
Iron 1.1mg 6%
Calcium 49.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
  • 1

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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