Indian Bean Broccoli Carrot Salad Recipes

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MY MOTHER'S BEAN AND CARROT SALAD



My Mother's Bean and Carrot Salad image

This is my favorite summer or spring-time salad. It is a beautiful, colorful, not too sweet tangy salad. A staple in my family for three generations.

Provided by BecR2400

Categories     Vegetable

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 13

1 (16 ounce) can green beans, drained
1 (16 ounce) can sliced carrots, drained
1 (16 ounce) can red kidney beans, rinsed and drained
1 small white onion, very thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons fresh parsley, snipped fine
1/2 cup white vinegar
artificial sweetener, to taste (or 1/3 cup sugar)
2 tablespoons salad oil
1 teaspoon salt
1 teaspoon dry mustard
black pepper

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.

GAJJARA KOSAMBARI (CARROT SALAD)



Gajjara Kosambari (Carrot Salad) image

There are countless variations of this style of salad from Karnataka, but my favorite is a simple version made with crunchy raw carrots, dressed with a little tempered fat, coconut, citrus and chopped herbs. If fresh coconut isn't available, keep a bag of frozen grated coconut in the freezer. It's easy to find at most Indian grocery stores and, when you have it on hand, you can bring this salad together in less than five minutes.

Provided by Tejal Rao

Categories     snack, salads and dressings, vegetables, appetizer, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon neutral oil, such as grapeseed or canola
1 green finger chile (or serrano chile), halved lengthwise
1/2 teaspoon cumin seeds
1/2 teaspoon white sesame seeds
1/4 teaspoon black mustard seeds
1/4 cup moong dal (split green gram), soaked for 1 hour, rinsed and drained (optional)
3 large carrots, peeled and roughly grated
2 tablespoons fresh or frozen grated coconut
Handful of cilantro leaves and tender stems, chopped
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 lemon, for squeezing

Steps:

  • In a small skillet, heat the oil over medium. Add the chile, cumin, sesame seeds, mustard seeds and moong dal, if using, and sauté for 1 minute.
  • Scrape out into a large bowl. Add the carrots, coconut, cilantro, salt and sugar. When ready to serve, squeeze lemon on top and mix to combine.

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