Tag Archives: Green Bean and Carrot Salad

A Fresh Salad for a Fresh Season

In the world of produce, there are few things better than a fresh, cool, crispy green bean. They go well with many different foods, they have great texture, and they are incredibly easy to cook! This week, we bring you a recipe for a fresh green bean and carrot salad, with a vinaigrette dressing. This will be a great addition to a springtime BBQ or picnic, or to pack up and take to work for lunch.

 

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Green Bean & Carrot Salad

Ingredients

  • 2 lb green beans, ends cut off, sliced in half
  • 1 bunch carrots, halved and julienned
  • 2 tbsp mustard
  • 1 1/2 tsp mustard
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 cup chopped chard (about two leaves)
  • 1 cup walnuts, toasted.

 

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Directions

  • Bring a large pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans and carrots to the boiling water. Cook until green beans are bright green but still crispy, about 3-4 minutes.
  • Remove the carrots and beans from the water with a slotted spoon and transfer to the ice water. Pour into a colander to drain.
  • To make vinaigrette: whisk mustard, cumin, coriander, and salt in a large bowl. Whisk in the vinegar. Slowly add the oil, whisking constantly to emulsify.
  • Drizzle green beans, carrots, chard, and walnuts with dressing. Toss to coat. Salt to taste and serve.

Now, go enjoy some healthy organic food on this beautiful Washington day!

 

 

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