Lockdown Salads- Carrots and Beans Salad
Open your refrigerator to find that all you have left at the end of the week is carrots and beans?! Here's a creative way to add pizzaz to the left over carrots and beans.
The raisins must be soaked the night before so that they are turgid and easy to bite. Soaked raisins blend well with the texture of the salad. The grated carrots and julienned french beans must be steamed. I have tried adding grapes to this salad but in my personal opinion soaked raisins just blend well with the texture of the salad. The yogurt dressing is simple with rock salt, fresh ground pepper and a tad bit of sugar. Mix the grated and steamed carrots, the steamed beans and the yogurt dressing.
Garnish the salad with cilantro and there you go! You have a nutritious side dish that is a good blend of taste and nutrition.
The credits of this recipe go to Shekhar Sawant who shared it with me during the early days of lockdown when grocery store shelves were bare and produce was limited. Shekhar is a retired banker and a foodie who dabbles with different cuisine based on his travel escapades to fifty different countries.
Cook Time
Ingredients
- 1 cup carrots, grated and steamed
- 1/2 cup french beans, finely julienned and steamed
- 1/4 cup raisins, pre-soaked overnight
- 1 cup yogurt, low fat or otherwise
- as per taste rock salt, plain table salt is good too
- 1/2 teaspoon fresh ground pepper
- a little sugar, optional
