Getting tired of just eating leafy green salads? Here’s a refreshing veggies salad for you to try! Green Beans and Carrot Salad – Italian Style as an alternative! Grilling season is here and what better way to serve family and friends something totally different from the usual baked beans and corn as a side dish?
Green Beans and Carrot Salad- Italian Style is easy, fresh and healthy! A simple side dish that is easily made with steamed fresh green beans and tender carrots and tossed with some fresh garlic and a simple sweet apple cider vinaigrette.
A very tasty and definitely a low-calorie recipe, and one you can enjoy making all year long! The fresh garlic is the secret ingredient that gives depth of flavor to these vegetables. So don’t leave it out.
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-garlic vinaigrette to marinate the carrots and green beans.
Please PIN it to your SALAD Board!! … and thanks for stopping by!
More Veggies Salads from 2SR:
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xo Anna and Liz
- 3 large carrots
- 1 pound fresh green beans or french green beans, rinsed
- 2 to 3 large garlic cloves - diced
- ½ cup of Extra Virgin Olive Oil, plus extra
- ¼ cup of Apple Cider Vinegar, plus extra
- salt and fresh ground pepper to taste
- generous pinch of dried oregano
- Peel and cut carrots into a rectangular shape, about 2 inches in length. Place them into a medium size pot and fill with water enough to cover the carrots. Bring to a boil and add some salt. Cover and boil for 3 minutes, or until they are tender when you poke a fork through them and to the bite. Do not over boil them, or you will get mushy carrots.
- Drain, and run them under cold water for about 1 minute to stop the cooking. Set aside and allow them to cool completely.
- Cut most of the green beans in half (especially ones that are longer than 3 inches in length). Using the same pot used for the carrots, place green beans with ½ inch of water on the bottom. Add some salt and Cover with a lid. Bring water to a low boil for 2 minutes, until they turn a dark green color. Turn off heat, carefully drain the water from the pot, and return back to the stove. Cover and steam green beans for 2 to 3 minutes, until they are tender to the bite. Remove, drain completely and set aside to cool down.
- In a large mixing bowl. Add green beans and carrots together. Add garlic, olive oil, apple cider vinegar and season with salt and pepper to taste and add a pinch of oregano. Gently toss and mix until well combined. Taste and adjust the seasonings to your preference.
- Just before serving. You may need to add more olive oil and apple-cider vinegar to taste, since the carrots will absorb some of the vinaigrette, leaving the salad a little dry.
- Serve at room temperature or chill for one hour before serving.
- Serves 6 to 8
At times, I like to drizzle more olive oil and apple cider vinegar just before serving to ensure the salad is well dressed and moist.