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Green Beans and Carrot Recipe

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Green Beans and Carrot Recipe

Prep Time: Cook Time:


  • Carrots, raw | 1.00 cup strips or slices
  • Beans, french, boiled, without salt | 1.50 cup
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Onions raw | 1.00 medium 2-1/2" dia
  • Red wine vinegar | 1.00 tbsp
  • Olive oil | 2.00 tablespoon
  • Powdered sugar | 0.25 tsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Tomato paste, canned without salt | 0.66 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 178.77 mg

Fat per serving: 7.69 g

Saturated fat per serving: 1.06 g

Protein per serving: 5.53 g

Sodium per serving: 68.62 mg

Cholesterol per serving: 0.00 g


  1. Form a fine paste from sun dried tomatoes in a mixer. Transfer it in a bowl, add olive oil, wine vinegar, sugar and adjust seasoning to your taste.
  2. Whisk to form a fine combined mixture and set aside.
  3. Cut the top and tail of the beans and then blanch them for 4 minutes. Drain and then transfer them to the large bowl. Peel top layer from onion and cut it into thin rings.
  4. Cut sweet pepper into half, remove all seeds and cut it into thin strips.
  5. Add sweet pepper, carrot and onion in a bowl having beans. Toss them all to mix well.
  6. Pour the already prepared dressing over jumbled beans and vegetables.
  7. Serve chilled or immediately, as liked!

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