1. Place 1/2 cup of water into a shallow skillet over medium heat. Bring to a simmer and add the baby carrots and cook for 4 minutes. (I like my vegetables rather toothy, if you prefer softer cook an additional minute.) If the water fully evaporates, add just 1 or 2 tablespoons more. 2. Add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes. Remove from heat. 3. Mix together all of the salad ingredients except the tomatoes. 4. Mix the dressing together in a small bowl. Pour on salad and toss. 5. Add tomatoes and toss a bit more. (Tomatoes are tossed later as they can become a little bruised and mushed). 6. Chill the salad at least 1 hour, but you can make this a day (24 hours) ahead. It ages quite well. ---------------------------------------------------------------------------
Nutrition
Ingredients
