Hot Bean and Carrot Salad

Name: Hot Bean and Carrot Salad
Total time: 30 min
Ingredients: 3 cups of cooked bean sprouts (255g); 3 cups of grated carrot (360g); 1/4 cup of chopped fresh parsley (20g); 3 cloves of minced garlic; 1/3 cup of olive oil (80ml); 1 1/2 teaspoons of salt; 6 black olives, pitted and chopped; 1 cup of cream mixed with 2 tablespoons of lemon juice (240ml)

1
3 cups of cooked bean sprouts (255g)
2
3 cups of grated carrot (360g)
3
1/4 cup of chopped fresh parsley (20g)
4
3 cloves of minced garlic
5
1/3 cup of olive oil (80ml)
6
1 1/2 teaspoons of salt
7
6 black olives, pitted and chopped
8
1 cup of cream mixed with 2 tablespoons of lemon juice (240ml)

Ingredients

1
3 cups of cooked bean sprouts (255g)
2
3 cups of grated carrot (360g)
3
1/4 cup of chopped fresh parsley (20g)
4
3 cloves of minced garlic
5
1/3 cup of olive oil (80ml)
6
1 1/2 teaspoons of salt
7
6 black olives, pitted and chopped
8
1 cup of cream mixed with 2 tablespoons of lemon juice (240ml)

Directions

1
In a large skillet, over high heat, combine all ingredients except the cream and cook, stirring occasionally with a wooden spoon, until the carrot is tender (approximately 5 minutes)
2
Add the cream, stir, and let it simmer for about 1 minute
3
Transfer to a serving bowl and serve immediately
4
435 calories per serving.

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