Simple Carrot and Beans Salad


Sometimes, we go on quite a diet and the diets are such that we do not really miss our regular food. Probably that’s because we love our vegetables and our olive oil. As I mentioned earlier, I ( and I mean we) love Mediterranean food, especially, Italian. We love how the flavors just come alive with just one additional ingredient. I remember concepts like “marginal” and “additional” in economics, and Italian or Indian ingredients do just that. One additional ingredient can give the dish an additional taste. And this is absolutely true.

We have these salads even when we are not particularly on a diet. The goodness of vegetables and herbs like basil or mint, in this case, take it to a higher level of satisfaction altogether. For me the additional ingredient here is olives, or the herb that i add in the end.

All the vegetables that I use in this salad are just what I have at home.

  1. 3 carrots that are medium size, cut into ½ inch pieces
  2. 8-10 French beans, cut into pieces as long as the carrots
  3. 10-12 Cauliflower florets
  4. A bunch of mint sprigs, leaves only  chopped roughly
  5. 20 gm black Olives that are pitted, chopped roughly
  6. 2 garlic cloves
  7. 1-2 tbspns extra virgin olive oil
  8. A few drops of balsamic vinegar

….. And Salt

I don’t use ground pepper in this salad, as I find the pepperiness from the olives quite enough. But you could use white or black ground pepper if you do.

–          In a large, heavy based pan, add around 100-150 ml of water and half boil the carrots, beans and cauliflower florets; for about 7 minutes

–          Strain them and keep aside. In another measuring jug or bowl, grate you garlic cloves on a fine grater or chop them roughly, as I did, and add into the bowl, add salt, the balsamic and the mint leaves.

–          Combine well and add this mixture to the vegetables that are strained.

–          Top it off with the black olives.

The salad is best served warm.


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