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#### **Step 1: Prepare the Vegetables**
1. Wash and peel the carrots. Cut them into thin julienne strips or use a grater if preferred.
2. Trim the ends of the green beans and blanch them in boiling water for 2-3 minutes until tender-crisp. Drain and immediately transfer them to a bowl of ice water to preserve their vibrant green color.
3. Optional: Halve the cherry tomatoes and finely chop the red onion.
#### **Step 2: Make the Dressing**
1. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Add chili flakes if you want a bit of heat.
2. Taste and adjust the seasoning as needed.
#### **Step 3: Assemble the Salad**
1. In a large bowl, combine the carrots, blanched green beans, cherry tomatoes, and red onion.
2. Drizzle the dressing over the vegetables and toss until everything is evenly coated.
3. Garnish with freshly chopped parsley or cilantro for a burst of color and flavor.
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### **Serving Suggestions**
1. **As a Side Dish**: Serve this salad alongside grilled chicken, fish, or tofu for a balanced meal.
2. **Light Lunch**: Pair it with crusty bread or a cup of soup for a satisfying yet light lunch option.
3. **Potluck or Picnic**: This salad is easy to transport and stays fresh, making it a great choice for gatherings.
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### **Tips and Variations**
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### **Conclusion**
This **Carrots and Beans Salad** is a delightful combination of fresh, crisp vegetables and a tangy, slightly sweet dressing. It’s easy to prepare, full of flavor, and brimming with health benefits. Perfect for any occasion, this salad is bound to become a favorite in your kitchen repertoire. Whip it up today and enjoy a dish that’s as nutritious as it is delicious!
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