Green Bean and Carrot Salad
This colorful, summery salad of crisp vegetables is tossed in a delicious sun-dried tomato dressing.
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
- 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.
- 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.
- 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
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