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Green Beans with Carrots and Lemon Dressing

Name: Green Beans with Carrots and Lemon Dressing
Prep time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 2 lbs of green beans; 1/2 teaspoon of salt; 3 carrots; 1 tablespoon of lemon rind; 3 tablespoons of lemon juice; 2 tablespoons of olive oil; 1/2 cup of chopped basil; Salt and pepper to taste

Prep 10 min
Total 25 min
Ingredients 8
Servings 6

The holidays are one of my favorite seasons, not just because we get to see so many friends and family members, but also because there's so much delicious food around. I always get so excited when I think about what to prepare for my guests, or what I'm going to bring as a visitor! Every year I like to try out at least one new dish. This gives the menu some variety and allows us to experiment with new flavors. I always strive to create dishes that my kids will eat happily, especially when it comes to veggies. So one dish I'd like to change up this year is the traditional Thanksgiving green bean casserole, a dish my kids usually pass on. So I started thinking about the flavors and ingredients my kids do like and was inspired to create a new dish with green beans, carrots, and very light dressing. I prepared it a few days ago and their first impression was of surprise, like they'd never seen green beans presented this way and when I told them it had lemon they tried it and ate it all up. This is perfect as a side for ham or turkey. I hope you enjoy it as much as my kids did.

Ingredients

2 lbs of green beans
1/2 teaspoon of salt
3 carrots
1 tablespoon of lemon rind
3 tablespoons of lemon juice
2 tablespoons of olive oil
1/2 cup of chopped basil
Salt and pepper to taste

Directions

1

Wash the green beans, remove the ends, and place them in a pot. Add water until completely covered, add salt, and cook on high heat until the water begins to boil. Once the water boils, turn down the heat, cover and let cook for 10 minutes.
2

In the meantime, prepare the cold water. You can do this by using a deep container filled with water and ice. Set aside.
3

Wash the carrots and with the help of peeler or grater, peel the carrots in long and thin pieces.
4

Once the green beans are cooked, remove the hot water and immediately empty them into the cold water, this will prevent them from overcooking and help conserve the green color. Remove from the water and in a big bowl combine the green beans with the carrots, lemon rind, lemon juice, olive oil, basil, and salt/pepper to taste.

Purchase the green beans as close to the date you plan on cooking them as possible, this way they'll be fresh and crunchy.
You can peel the carrots ahead of time and keep refrigerated to save on time.

No nutrition information available for this recipe

The holidays are one of my favorite seasons, not just because we get to see so many friends and family members, but also because there's so much delicious food around. I always get so excited when I think about what to prepare for my guests, or what I'm going to bring as a visitor! Every year I like to try out at least one new dish. This gives the menu some variety and allows us to experiment with new flavors. I always strive to create dishes that my kids will eat happily, especially when it comes to veggies. So one dish I'd like to change up this year is the traditional Thanksgiving green bean casserole, a dish my kids usually pass on. So I started thinking about the flavors and ingredients my kids do like and was inspired to create a new dish with green beans, carrots, and very light dressing. I prepared it a few days ago and their first impression was of surprise, like they'd never seen green beans presented this way and when I told them it had lemon they tried it and ate it all up. This is perfect as a side for ham or turkey. I hope you enjoy it as much as my kids did.