Carrot Bean Salad

• 2 cups thinly sliced carrots
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 cup thinly sliced celery
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 1/2 cup minced fresh cilantro

1. Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain carrots and add to bean mixture.
2. In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro.

carrots, garbanzo beans, celery, lemon juice, olive oil, lemonpepper seasoning, salt, fresh cilantro

Taken from www.tasteofhome.com/recipes/carrot-bean-salad/ (may not work)