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Marinated White Bean & Carrot Salad

Servings 6 people
Calories 85kcal

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.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 85 cal, 49% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 9g carb, 2g fiber, 156mg sodium

Nutrition

Calories: 85kcal | Carbohydrates: 9g | Protein: 2g | Saturated Fat: 1g | Sodium: 156mg | Fiber: 2g