Green bean, Carrot, Chickpea Salad

When I was a kid, we used to pick green beans from my grandma’s garden in MI. I liked green beans so much so, I couldn’t wait until we got in the house to wash them, that I’d just eat them straight after picking them. My brother hated green beans, and still does to this day. So, more for me! I wasn’t a fan of green bean casserole that always seemed to make an appearance at family holiday dinners. I like my beans steamed or sauted with olive oil or butter and some lemon juice. Or, I love them raw in a salad. Originally, I was just going to do an olive oil and red wine vinegar dressing, but decided upon a creamy dressing of mayo, ground yellow mustard, olive oil and lemon juice (this is the same dressing from the previous recipe here This would be a great side dish any time of the year…but, it makes me think of summer because it’s fresh and crisp.

  • 1 pound green beans, trimmed, washed
  • 1/2 a red onion, minced
  • 8-10 baby carrots, sliced thin
  • 1 can of chickpeas, rinsed and drained
  • handful of chives

Dressing

Whip together the following in a small bowl:

  • 2 TB dijon mustard (I used OrganicVille brand)
  • 2TB Mayo
  • healthy glog of extra virgin olive oil
  • juice of half (or a whole) a lemon

Rinse and trim the green beans, cut them in half and put them in a large bowl. Add diced red onion, cut carrots and can of chickpeas. In a separate bowl, combine dijon mustard, mayo, olive oil, lemon juice, salt and pepper and whip together until smooth. Add dressing to veggies and stir until well-coated. Add some fresh chives too if you like.

Chickpea, Broccoli and Carrot Salad with Lemon-Mayo-Mustard-Olive Oil Dressing

Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Chickpea, broccoli, carrot salad with mustard-mayo-olive oil-lemon dressing. Delicious!

Sometimes I think I can be a raw foodist, but then I remember how much I love sweet potato fries and my Mom’s homemade, warm chocolate chip cookies and I scrap that idea. I can be an occasional raw foodist, one who eats a lot of various kinds of salads, right? Right. In fact, this was my lunch today.

  • 1 can of chickpeas, rinsed, drained
  • 1/2 C chopped carrots
  • 1/2 C broccoli florets (cut really tiny)
  • 1/4 C chopped onions

Dressing

Whip together the following in a small bowl:

  • 2 TB dijon mustard (I used OrganicVille brand)
  • 2TB Mayo
  • healthy glog of extra virgin olive oil
  • juice of half (or a whole) a lemon

Put chopped veggies and chickpeas in a large bowl, drizzle the dressing and mix until the beans and veggies are well-coated. I measured out the dressing and it’s about 1/3 of a cup. I did add a little more mustard because the flavor is just so nice.

Raw Beet & Carrot Salad

When I was a child, I absolutely hated beets. You couldn’t pay me enough to eat them. Hot, cold, whatever—it didn’t matter—I wasn’t eating them. Fast forward about 20 years or so and I love them. Hey, I guess I evolved. My favorite salad is roasted beets, avocado, olive oil and balsamic vinegar. However, my apartment was a tad bit stuffy and warm today and I didn’t want to use the oven. So that’s how a raw beet salad came to mind. I used what I had on hand: two medium-sized beets and a handful of baby carrots. Beets, thinly sliced, along with some carrots, add a dijon mustard, honey, oil/vinegar dressing and bam, a side salad was born. As far as the dressing is concerned, I didn’t really measure it, so below are estimates. I say taste the dressing as you go along and that way you’ll adjust the flavor to your liking.

Raw Beet and Carrot Salad with Dijon, Olive Oil and Vinegar Dressing

  • 2-3 Beets, peeled
  • Handful of baby carrots
  • 3TB Dijon mustard
  • 1/4 C Extra virgin olive oil
  • 1/b C Balsamic Vinegar
  • 1 TB Honey

Wash and then peel the beets, then cut them into quarters and slice as thinly as possible. (Note, I put a paper towel down on my cutting mat, so as to prevent the beets from bleeding onto the mat/cutting board. It helped with cleanup too). Slice carrots and add to beets. Assemble the dressing in a small bowl and use a tiny whisk or fork to combine the ingredients. Then, add the dressing to the vegetables and voila, you’re done. I think that some fennel or perhaps shallots would also taste good in this salad.

Jicama, Carrot and Radish Salad

Sometimes vegetables intimidate me. I see them in the market but don’t buy them because I am not sure what to do with them, but it doesn’t mean I don’t enjoy eating them. I used to feel this way about jicama until I just bought one and made a salad one day. Then I wondered why I waited so long. It’s pretty light, even though it starchy. Hm, I bet it’d be quite good if it was pickled. Sometimes I like to mix it with apples, other times I like it with radishes and carrots as a side salad to a burrito. It’s also pretty tasty when paired with some chili powder and cilantro, lime and peppers. My point? Don’t be intimidated by “weird” fruits and vegetables. I swear, someday soon I will tackle artichokes.

Jicama, Carrot and Radish Salad

  • 1 head of jicama
  • 1 small bag of radishes, sliced thinly
  • 1-2 carrots diced
  • 2 tsp. extra virgin olive oil
  • 2TB white balsamic vinegar
  • Juice of one lime
  • Handful of cilantro chopped
  • salt, pepper to taste.

Peel and dice jicama, add sliced radishes, carrot, and remainder of ingredients. I usually let it sit for a bit so the flavors can marinate.