Carrot and Green Bean Salad


Serves 4

1 can (15 oz.) Libby’s® Cut Green Beans drained
3 tbsp lemon juice
1⁄4 c olive oil
1 small garlic clove finely minced
1⁄4 red onion thinly sliced
1⁄4 c parsley chopped

Drain green beans and carrots. Combine the beans, carrots, onions and 2 tablespoons of parsley in a shallow bowl.

In a small bowl, whisk together olive oil, lemon juice, garlic, salt and pepper.

Pour the dressing over the vegetables and toss with tongs until the beans and carrots are well coated.

Sprinkle with the remaining parsley. Serve at room temperature.