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.
Marinated White Bean & Carrot Salad
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Ingredients
- 1 large 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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Marinated White Bean & Carrot Salad
Amount Per Serving
Calories 85
% Daily Value*
Sodium 156mg
7%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 85 cal, 49% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 9g carb, 2g fiber, 156mg sodium
