CARROTS AND BEANS SALAD RECIPE

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### 👩‍🍳 Instructions:

1. **Blanch the Beans:**
Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and slightly tender. Drain and immediately plunge into ice water to stop the cooking and keep their color vibrant.

2. **Prep the Carrots:**
Peel and julienne or grate the carrots, depending on your preferred texture. Combine with the cooled beans in a large bowl.

3. **Make the Dressing:**
In a small bowl or jar, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper until emulsified.

4. **Toss and Serve:**
Pour the dressing over the carrots and beans. Toss gently to coat everything evenly. Let the salad sit for 10–15 minutes to allow the flavors to meld, then garnish with fresh herbs before serving.

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### 🌿 Serving Suggestions:

– Serve chilled or at room temperature as a side to grilled meats or fish
– Add a handful of chickpeas or feta cheese for a heartier version
– Perfect for lunchboxes, BBQs, or holiday tables

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### 💡 Tips & Variations:

– **Go nutty:** Add toasted almonds, walnuts, or sunflower seeds for crunch.
– **Spice it up:** Add a touch of cumin, paprika, or garlic to the dressing for extra depth.
– **Make it a meal:** Toss in quinoa, couscous, or brown rice for a more filling salad bowl.

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### ❤️ Why You’ll Love It:

– Light, refreshing, and full of fiber and vitamins
– Naturally gluten-free and easily adaptable for vegan or paleo diets
– A great way to use up garden or market-fresh veggies
– Ready in under 20 minutes!

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Whether you’re trying to eat healthier or just love a good, crunchy salad, this **Carrots and Beans Salad** is a fresh and flavorful dish that fits into any meal. Quick, colorful, and totally craveable—this one deserves a spot in your weekly rotation!

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