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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband and I spend most summer days working in our gardens, so I like dinner dishes that are healthy and easy, explains Virginia Arendt of Green Bay, Wisconsin. I created this salad when cilantro was taking over our herb garden. Ingredients:
2 cups thinly sliced carrots |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 cup thinly sliced celery |
2 tablespoons lemon juice |
2 teaspoons olive oil |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon salt |
1/2 cup minced fresh cilantro |
Directions:
1. Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain carrots and add to bean mixture.
2. In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro. Yield: 6 servings.
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