Carrot, Dill & White Bean Salad Recipe

Name: Carrot, Dill & White Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1/4 teaspoon fine grain salt; 1/2 cup thinly sliced shallot; more olive oil (for cooking, or ghee); 2 cups sliced carrots, cut 1/4-inch thick on deep bias; 3 cups cooked white beans; scant 1/4 cup chopped fresh dill; 2 tablespoons brown sugar (or honey); 1/3 cup sliced almonds, toasted

Servings: persons

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup thinly sliced shallot
more olive oil (for cooking, or ghee)
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 tablespoons brown sugar (or honey)
1/3 cup sliced almonds, toasted

1
Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
2
In your largest skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer - they'll give off a bit of water at first.
3
Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
4
Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through.
5
If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.
6
Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently.
7
Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
8
Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1/4 teaspoon fine grain salt, 1/2 cup thinly sliced shallot, and more.

Yes, Carrot, Dill & White Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carrot, Dill & White Bean Salad

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