Marinated White Bean & Carrot SaladJoanne Saltzman | Delicious Living
- Serves: 6 people
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.
- 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