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Here in South Carolina, it can get pretty hot and humid.  Finding a refreshing salad, that is served at a cool temperature is always welcome.  This Green Bean and Carrot salad does the trick.  Let it sit for a few hours to allow the flavors to mingle.  I also pickled the red onion which helps to remove the pungency of the onion.  I also roasted the red pepper to draw out the sugars, and to create a different texture for the salad.  Hope you enjoy this one.

Green Bean and Carrot Salad

This colorful, summery salad of crisp vegetables is tossed in a delicious sun-dried tomato dressing.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 4 people
Calories 104 kcal

Equipment

  • 1 4 quart pot Used to blanche the green beans
  • 1 container with lid used to make the dressing
  • 1 serving platter

Ingredients
  

  • 350 grams green beans
  • 225 grams carrots
  • 1 each red onion
  • 1 each red bell pepper

Dressing

  • 2 tbsp olive oil extra virgin
  • 1 tbsp red wine vinegar
  • 2 tsp sun-dried tomato paste
  • 1/4 tsp sugar

Instructions
 

  • Trim the green beans and blanch them in boiling water fro 4 minutes until just tender. Drain the beans and rinse them under cold water until they are cool. Drain again thoroughly
  • Transfer the drained beans to a large salad bowl
  • Peel the carrots and cut them into thin batons, using a mandolin if you have one.
  • Peel the red onion and cut it into thin slices
  • Halve and deseed the red bell pepper and cut the flesh into thin strips.
  • Add the carrot, bell pepper, and onion to the beans and toss to mix.
  • Pour the dressing over the vegetables and serve immediately, or chill in the refrigerator until required.

To Make The Dressing

  • Place the oil, wine vinegar, tomato past, and sugar in a small vessel with top securely fastened.
  • Shake the vessel briskly until well blended.

Notes

  1. I pickled the red onion instead of putting it in raw.  I find red onion can be overwhelming, unless you do something with it to pull out the pungent flavor.  Pickling is the perfect way to do that.
  2. I roasted the red pepper to bring out the natural sugars in the pepper and add a different texture to the salad.  I love roasted red pepper as it adds a depth of flavor to any dish.
  3. I let this salad sit in the refrigerator for a few hours to allow the flavors to come together, and it was perfect for me.

Nutrition

Serving: 1.5cupsCalories: 104kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gSugar: 9g
Keyword Carrot, Green Bean, Salad
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