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Ingredients
- 1 pound carrots
- 1 (16 ounce.) can wax beans, liquid removed
- 1 sm. green pepper
- 1 sm. red pepper
- 4 green onions
- 1/4 c. chopped chives
Directions
- Pare and trim carrots with crinkle cutter, cut crosswise into 1/4 inch slices. In 2 c. boiling water in medium saucepan, cook carrots with 1/2 tsp. salt, covered, till tender crisp, about 5 min. Drain: immediately place carrots in large bowl of ice and water. Let stand till carrots are thoroughly chilled.
- Place beans in large mixing bowl. Cut peppers into 1/2 inch pcs: cut green onions including tops into 1 inch pcs, add in peppers, onions, and chives to bowl, set aside.
- In 2 c. jar with tight lid, combine marinade ingredients with 1 tsp. salt, 1/4 c. salad oil and 2 Tbsp. water. Shake till blended and sugar dissolves.
- Drain carrots, place in bowl with vegetables. Pour marinade over vegetables, toss well. Cover with plastic wrap. Chill at least 4 hrs and up to 3 days, stirring occasionally. Serves 6 to 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 606g | |
| Calories 221 | |
| Calories from Fat 12 | 5% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 1747mg | 50% |
| Total Carbs 50.73g | 14% |
| Dietary Fiber 15.9g | 53% |
| Sugars 24.99g | 17% |
| Protein 6.36g | 10% |
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