3/4 pound carrots, cut into 3 1/2 x 1/4-inch sticks
1 tablespoon sugar
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
3/4 teaspoon salt
1 cup yellow bell pepper strips
1/4 cup finely chopped onion
How to Make It
Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.
Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.
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A nice all-purpose summer salad. Just the right touch of Dijon and sugar in the dressing, which balance each other nicely. I'd cook the green beans a minute or two longer, as well as add the bell pepper for the last minute of boiling, but the carrots were perfect as-is.
Dressing is nice, but the carrots make it seems like cold cooked vegetables. I'd like this better with cucumbers, red bells, or cherry tomatoes. I added some fresh basil, lemon juice, garlic, black pepper, and minced scallions for a little more zip. So yes, has potential!
Yum,yum,yum!!! Even picky hubby eats! Last time, for variety, made diagonally sliced carrot coins. Should have cooked a minute or 2 longer--shot them across the table instead of spearing them onto my fork! OOPS! Served with beer can chicken, but would go with any roasted/grilled meat.
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