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Julienne Peeler


Citrus Spiked Bean Salad

1   lb (500 g) fresh green beans
2   tbsp (30 mL) rice vinegar
2   tbsp (30 mL) vegetable oil
1   tbsp (15 mL) honey
2   tsp (10 mL) lemon juice
1   tsp (5 mL) lemon zest
1   medium carrot
1/2   cup (125 mL) red bell pepper, cut into thin strips
1   tbsp (15 mL) toasted sesame seeds (optional)
  1. Blanch green beans in boiling salted water 4-5 minutes. Immediately remove beans using Slotted Spoon and plunge into ice-cold water; set aside.
  2. In small bowl, whisk together vinegar, oil, honey, lemon juice and zest. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-inch (2.5 cm) pieces.
  3. To serve, remove beans from ice water using Slotted Spoon and toss with carrot, bell pepper and dressing. Sprinkle with toasted sesame seeds, if desired. Serve immediately.

Yield: 8 servings

Nutrients per serving: (1/2 cup/125 mL): Calories 60, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 1 g, Sodium 10 mg, Fiber 2 g