| Serves 6/ On a hot day, I make this with raw carrots and sometimes include diced cucumber. On a cool day, steep the carrots first to soften them slightly before adding to the cold sauce. The bean marinade keeps well in the refrigerator for several days. Top with dry-roasted pecans, if desired. Ingredient Tip: Lemon zest oil (not extract) makes this dish exceptionally good; look for it at specialty stores or online. 1 lemon (to yield 3 tablespoons lemon juice)
3 drops lemon zest oil, or zest from 4 lemons
2 tablespoons olive oil
1/2 teaspoon prepared stone-ground mustard
1/2 teaspoon agave nectar
1/2 teaspoon sea salt
1/4 cup minced fresh tarragon
1 medium carrot, diced (about 1 cup)
1/2 scant cup diced radish
1 cup cooked white kidney beans (cannellini beans) or navy beans, rinsed and drained
1. Zest and juice the lemon; reserve zest. Place juice, lemon oil (or zest), olive oil, mustard, agave, and salt into a bowl and beat well with a whisk. Add reserved lemon zest and tarragon and mix again. Add diced carrot and radish and mix thoroughly. Add beans and mix again. Refrigerate at least 3 hours, or overnight.
PER SERVING: 85 cal, 49% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 9g carb, 2g fiber, 156mg sodium |
