INGREDIENTS
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3 cups green beans cut into 2 to 3-inch pieces
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1 1/2 cups carrots julienne, cut into 2 to 3-inch pieces
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1 (15-ounce) can garbanzo beans, drained
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1 cup cucumber, peeled and diced
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Harissa Spice Dressing:
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4 teaspoons harissa spice
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1/4 cup lemon juice
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1/4 cup olive oil
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1/4 cup white wine vinegar