Green Bean, Carrot and Red Pepper Salad

I'm not usually a fan of red peppers, but in some recipes, like this one, I love the flavor they bring to the dish. This salad is best served at room temperature, but can also be chilled.

You'll need:

  • 1 lb. organic Green Beans, trimmed and cut in half

  • 1 lb. organic Carrots, sliced in 1-inch pieces or julienne

  • 1/2 organic Red Pepper, diced

  • 1/2 organic Red Onion, diced

Dressing

  • 2 Tbs. Virgin Olive Oil

  • 1 Tbs. Red Wine Vinegar

  • 1 tsp. Stevia or raw local organic Honey

  • 2 tsp. organic Tomato Paste

  • Sea Salt and Black Pepper to taste

Steam green beans and carrots until crisp-tender, about 15 minutes.

Drain and place in a large bowl. Add peppers and onion.

Mix dressing with a fork until blended. Pour over vegetables and mix well.

Serve at room temperature for maximum flavor.

~ Bon Apetit! ♥