French Bean and Carrot Salad
By Melissa's Corporate Chefs

1/2 pound of French Beans 
1/2 pound Sweet Baby Carrots cut into coins 
1/2 Red onion sliced thin 
2 tablespoons Oil 
2 tablespoons White Wine Vinegar 
Salt and Pepper to taste 


Trim ends of French beans. 

Blanch beans and carrot coins in boiling salted water about 6 minutes until just done but still crunchy. 

Plunge into ice water to stop the cooking process, dry and place into a serving bowl. 

Add onion to beans and carrots. 

In a separate bowl, mix vinegar, salt and pepper and whisk in oil slowly. 

Add oil and vinegar to vegetables and season to taste.