A Simple Green Bean Salad with Carrots

A Simple Green Bean Salad with Carrots

• Beautiful and delicious healthy bean salad with carrots and pine nuts. Very simple and fast. You can combine it with meat and mushrooms or just vegetables. If you are using meat and mushrooms, forget the balsamic vinegar and just use soy sauce. In this recipe, I used mini carrots, which I bought at the PAM market, and if you don't find any, you can cut them into strips and then cut them in half or cut them into rings. You can also serve this salad as a side dish! The salad is very tasty and healthy, and it is easy to prepare. Follow recipe.

Ingredients: simple, total time: 40 min. 4 servings

• 1 onion/ finely chopped

• 2 cloves garlic/ minced

• 450 g of green beans/ boiled and halved

• 2 carrots/ chopped into rings/ or small carrots

• 100 g button mushrooms/ cut into leaves, optional

• 100 g veal fillet / cut into strips and halved, optional

• 1/2 tsp salt

• black pepper to taste

• 1/2 Tbsp fresh weed dill/ finely chopped or 1 Tbsp fresh parsley

• Olive oil to taste

• pine nuts as desired/ optional

• soy sauce / or balsamic vinegar - only for vegetables

A Simple Green Bean Salad with Carrots

Preparation

1. Clean the green beans from the ends and wash them well and add boiling water.

2. When it boils, add the green beans to cook for about 6–7 minutes.

3. Strain well and allow cooling.

4. Sauté finely chopped onion and garlic and carrot in oil. Simmer for about 5 minutes. If you have decided on mushrooms or fillet of meat cut into strips or cubes, add them to the pan and simmer until the mushrooms release their liquid.

5. Add boiled green beans, season, and occasionally add a little water until the vegetables soften.

6. Add pine nuts as desired. Cook about 15–20 minutes.

7. (If you want to use soy sauce, put 5 minutes just before the end and mix well.)

8. When it's over, cool and refrigerate for 1 hour. (If you use basil vinegar, drizzle when the vegetables are already chilled.)

9. Drizzle with olive oil, and mix well.

10. Before serving, add weed dill or fresh primrose and stir.

11. Serve the salad cold with some side dish and roast.

    
    

Buon appetito!

NOTE:

• If you use mushrooms and meat in this salad, then you cannot use balsamic vinegar, this only applies if it is vegetables. For meat and mushroom, use only soy sauce.

• Keep the salad in the refrigerator for up to 2 days.

Do you want to try something a little different?

Green Beans salad with Carrots

Stewed Carrots with Lemon Juice and Cumin Lena

Simple Stew of Carrots-Vojvodina Style

Carrot and Zucchini Sticks

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