CARROTS AND BEANS SALAD RECIPE

1. Blanch the Beans: Boil salted water, add beans, and cook for 2–3 mins until bright green. Drain and plunge into ice water to keep them crisp.

2. Prep Carrots: Julienne or grate carrots and mix with cooled beans in a bowl.

3. Make Dressing: Whisk olive oil, lemon juice, mustard, honey, salt, and pepper until smooth.

4. Toss & Serve: Pour dressing over salad, toss well, and let sit for 10 mins. Garnish with fresh herbs before serving.

✨ SERVING IDEAS

• Perfect with grilled chicken, fish, or as a light lunch.

• Add chickpeas, feta, or quinoa for extra protein.

• Great for meal prep—stays fresh for 2–3 days!

🌿 VARIATIONS

• Crunchy Add-ins: Toasted almonds, walnuts, or sunflower seeds.

• Spiced Up: Add cumin, garlic, or smoked paprika to the dressing.

• Creamy Twist: Mix in a dollop of Greek yogurt or tahini.

💚 WHY YOU’LL LOVE IT

✅ Quick, healthy & full of fiber!
✅ Gluten-free, vegan-friendly, and easily customizable.
✅ Bright, crisp, and bursting with flavor.

Perfect for picnics, BBQs, or a simple weeknight side!