Green Beans & Carrot Salad

For those looking for an alternative to green bean casserole, here's a fresh change of pace.  It's light and crisy, fresh vegs with a tasty sun-dried tomato dressing.  It adds a nice splash of color to the dinner plate too.

Green Bean-Carrot Salad

12 oz. green beans
8 oz. carrots
1 red bell pepper
1/2 med red onion

dressing

2 tbsp olive oil
1 tbsp red wine vinegar
2 tsp sun-dried tomato paste
1/2 tsp sugar
salt and pepper, to taste

Set a large pot of water to boil.  Trim the ends of the green beans and once the water is boiling, blanch the beans for 4 minutes until just tender.

Drain the beans and rinse them under cold water until they're cool.  Let them sit and continue to drain until you finish prepping the other veggies.

Peel and cut the carrots into matchsticks.  Alternately, you can use pre-cut bagged carrots.

De-seed the red pepper and cut into thin strips.

Peel the onion and cut into thin slices, separating the layers after you cut them.

Mix all the veggies in a bowl together.

In a small bowl or measuring cup, mix the oil, vinegar, sun-dried tomato paste, sugar and salt and pepper.  You can either use a small whisk or fork.  Another quick way to mix it is to put the ingredients in a small jar, screw on the lid tightly and shake like a mad person.

Pour the dressing over the veggies and mix until evenly coated with the dressing.  Let the dish to sit for a little while to allow the flavors to blend before serving.

TCC wishes everyone a Very Happy Thanksgiving and Much Happy Eating!  Bon Appetit!