Green and yellow bean salad with baby carrots

   This is a salad I prepare very often, it is a very refreshing way of having my vegetables. The combination of lemon, garlic and good quality olive oil is certainly my favorite! This veggie salad makes a great side dish and it can be served both warm or cold.

Ingredients (serves 4-6)

- 1 cup green beans, trimmed
- 1 cup yellow wax beans, trimmed
- 1 cup baby carrots
- 1-2 garlic cloves, mashed
- 1 teaspoon mint, fresh or dry
- 1 teaspoon sumac (optional)
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- sea salt


  Bring a large pot of water to a rapid boil, add the beans and carrots and blanch for about 4-5 minutes, or until a fork pierces through the carrots quite easily but still keeping them al dente, drain. If you want to have the salad cold, rinse the veggies under cold water, if you intend to have it warm, skip the rinsing. In a bowl, add the veggies, the mashed garlic, sea salt, mint, sumac, lemon and olive oil. Enjoy!








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