Ingredients Jump to Instructions ↓

  1. 3 cups green beans cut into 2 to 3-inch pieces 1 1/2 cups carrots julienne , cut into 2 to 3-inch pieces 1 (15-ounce) can garbanzo beans, drained

  2. 1 cup cucumber , peeled and diced

  3. 4 teaspoons harissa spice

  4. 1/4 cup lemon juice

  5. 1/4 cup olive oil

  6. 1/4 cup white wine vinegar

Instructions Jump to Ingredients ↑

  1. Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans , carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil . Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm. In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar ; set aside. Place green beans, carrots, garbanzo beans and diced cucumbers in a serving dish and toss with harissa dressing . Serve cold or warm by slightly heating in a saucepan . A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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