Tangy Green Bean Slaw

Ingredients

Green beans

1 pound, trimmed

Carrot

1 large, julienned or grated

Red bell pepper

1, thinly sliced

Red onion

1/2, thinly sliced

Apple cider vinegar

1/4 cup

Olive oil

3 tablespoons

Honey

2 tablespoons

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Instructions

1. Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 2 minutes, until bright green and tender-crisp.
2. Immediately drain the green beans and rinse them under cold water to stop the cooking process. Set aside to cool.
3. In a large mixing bowl, combine the blanched green beans, julienned carrot, sliced red bell pepper, and red onion.
4. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and black pepper until well combined to create a dressing.
5. Drizzle the dressing over the vegetable mixture and toss gently until all vegetables are evenly coated.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld before serving. This dish can be made a day in advance for an even more developed flavor.