Carrot Bean Salad Recipe
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Carrot Bean Salad

By: Virginia Arendt  
"'My husband and I spend most summer days working in our gardens, so I like dinner dishes that are healthy and easy,' explains Virginia Arendt of Green Bay, Wisconsin. 'I created this salad when cilantro was taking over our herb garden.'"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 cups thinly sliced carrots
  • 1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 1 cup thinly sliced celery
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 1/2 cup minced fresh cilantro

Directions

  1. Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain carrots and add to bean mixture.
  2. In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 103 calories, 3 g fat (trace saturated fat), 0 cholesterol, 263 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2008 by sueb 
Great color and texture contrast! I used lime instead of the lemon juice because I like that... MORE

 
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