Getting tired of just leafy green salads? Here’s a refreshing veggies salad for you to try! Fresh Green Beans and Carrot Salad as an alternative!
This is definitely a low-calorie recipe, and one you can enjoy making all year long! As kids, we hated vegetables, but we had No choice when dinner came around. And Mom had an incredible way of getting the family to eat as many vegetables as possible. Nowadays, we appreciate these dishes and make them for our families as well.
Green beans and carrot salad is a perfect salad to serve as a side dish with any meat or fish entrée. You can try adding or mixing other vegetables to this salad as well, even add more or less vinaigrette to your liking! It is even better if you chill it over night and allow the cider vinaigrette to marinade with the tender carrots and green beans.
Its healthy too! Enjoy!
Fresh Green Beans and Carrot Salad in Cider Vinaigrette
2 (16 ounce) bags fresh carrots
1 pound fresh green beans
2 garlic cloves – diced
1/2 cup of Extra Virgin Olive Oil
1/4 cup of Apple Cider Vinegar
salt and fresh ground pepper to taste
Peel and cut carrots into a rectangular shape, about 2 inches. Bring a large pot of water to boil. Add 1 teaspoon of salt. Add carrots and boil for 3 to 5 minutes, or tender to the bite.
Drain and allow to cool.
Wash and trim off ends of green beans. Place green beans in a large pot with 1/2 inch of water on the bottom. Add some salt and cover. Bring to boil for 2 to 3 minutes. Turn off heat, and steam green beans for 5 minutes. Drain and cool.
In a large salad bowl. Add green beans and carrots together. Add salt, pepper, garlic, olive oil, and apple cider vinegar. Gently toss and mix until well combined. Taste for salt again. You may add more cider vinegar to your liking. Serve or chill for one hour before serving.