Wednesday, August 7, 2013

Green Bean, Carrot, and Cucumber Salad

Serves 4
2 cups fresh green beans
2 to 4 tablespoons apple cider or berry vinegar
1 teaspoon prepared mustard
1 tablespoon mayonnaise or substitute
1 tablespoon extra-virgin olive oil
1/2 teaspoon agave nectar
1 tablespoon chopped Mama Lil's (or use pickled jalapenos)
1 or 2 cloves garlic, pressed
2 cups grated carrots
1/4 cup minced sweet or red onions
1 Japanese cucumber, chopped
Salt and freshly ground pepper to taste 
Blanch green beans in a large pot of water until fork tender (about 3 minutes).  Drain and plunge green beans into cold water to stop the cooking process. Whisk together vinegar, mustard, mayonnaise, olive oil, agave nectar, Mama Lil's and garlic. Set aside. Combine green beans, carrots, onions and cucumber. Gently toss with dressing. Season to taste with salt and pepper.

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