Citrus-Spiked Bean Salad


  • 1 lb (450 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) fresh lemon juice
  • 1 tsp (5 mL) lemon zest
  • 1 medium carrot, peeled
  • 1/2 medium 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 mixing bowl, whisk together vinegar, oil, honey, lemon juice and zest. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. (2.5-cm) pieces.

  3. To serve, remove beans from ice water using Slotted Spoon. Combine beans, carrot, bell pepper and dressing in large mixing bowl; mix well. Sprinkle with toasted sesame seeds, if desired. Serve immediately.


  • 8  servings of 1/2 cup/125 mL, excluding optional ingredient

Nutrients per serving:

Calories 60, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 7 g, Fiber 2 g, Protein 1 g 

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