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Bean, Carrot, and Celery Salad

The flavor of this salad makes it one of those pricey restaurant dishes! Bean salads are very popular these days. In this recipe, I suggest using dried beans. The result is a tasty, hearty dish that makes a great winter dinner. A salad of beans, carrots, and celery is really easy to put together.

Ksyunya••Author avatar
Recipe author
Carrot and celery bean salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 3 g
Fats 33 % 5 g
Carbohydrates 47 % 7 g
82 kcal
GI: 100 / 0 / 0
  • Soak the beans for 6 hours, then drain and cover with fresh water and simmer over low heat until tender, about an hour. Drain in a colander and let cool. Meanwhile, boil the carrots. Once they've cooked and cooled, peel them and cut into small cubes. Wash the celery root, peel it, and cut it into thin matchsticks. Rinse the lettuce leaves thoroughly, pat them dry with a paper towel, and tear them into pieces by hand. Combine all the salad ingredients, add the dressing, and toss again. For the dressing, whisk together the mustard, sea salt, sugar, vegetable oil, and lemon juice. Mound the bean, carrot, and celery salad on a large platter — enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Celery - 12  kcal/100g
  • Celery root - 32  kcal/100g
  • Prepared mustard - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Leaf lettuce - 14  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Sea salt - 0  kcal/100g
  • White beans - 102  kcal/100g

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