Bean Salad with Carrot and Onion
Simple, healthy, tasty, quick, and without mayonnaise! You can make bean salad with carrot and onion in 10 minutes. Sautéed vegetables pair perfectly with canned beans and pickles. The salad is vitamin-rich and very filling. Serve it on its own or as a side to meat dishes.
Updated : 18 December, 2025
Easy
About 20 min.
Ingredients
300 grams
Canned beans
2
Carrot
2
Onion
4
Salted cucumbers
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Greens
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make bean salad with carrot and onion? Prepare all the necessary ingredients. You can use dry beans and cook them in advance. Canned beans save time. This recipe used canned red beans.
Step 2
Drain the canned beans in a colander and rinse under cold running water.
Step 3
Peel the carrot and onion and rinse them. You can increase or decrease the amount of carrot and onion to your taste.
Step 4
Cut the carrot into thin matchsticks (you can chop the vegetables any way you prefer; it’s also fine to grate the carrot on a coarse grater). Slice the onion into half-rings or feathers.
Step 5
Heat vegetable oil in a thick-bottomed skillet. Add the onion and carrot to sauté. Choose your preferred level of browning: lightly sauté until translucent, or fry more intensely until golden.
Step 6
I prefer sautéing the onion and carrot over medium heat for about 5-10 minutes, stirring occasionally.
Step 7
Cut the cucumbers into matchsticks, cubes, or grate on a coarse grater. Salted or pickled cucumbers work well in this salad.
Step 8
Put the beans and sautéed vegetables into a deep bowl.
Step 9
Add the cucumbers to the bowl.
Step 10
Rinse and pat dry the herbs. Finely chop dill and young green onion and add to the salad.
Step 11
Mix well and taste. Add salt and pepper if needed, then mix again.
Step 12
The salad is ready! Serve right away, or let it rest for a little while.
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