A warm White Bean and Carrot Salad recipe with a 2-ingredient lemon maple sauce as a dressing!
Ingredients and cooking: Open the
can of beans - (14oz) cannellini beans, drained and rinsed.
Peel and slice
carrots (1 pound (450g)).
Sauté sliced carrots, stirring frequently, until carrots are soft and beginning to brown on the edges,
about 8-10 minutes.
Stir in
sliced shallots and continue to
sauté in the skillet with carrots for 4 minutes.
Stir in
maple syrup (1 tbsp), lemon juice (1/2 of a lemon) and salt. Give a quick stir then remove carrots and shallots from heat and transfer to a salad bowl.
Add
cannellini beans, dill, and sliced almonds to the warm carrots and shallots and toss gently.
Transfer to a serving bowl or shallow dish and sprinkle with more dill and sliced almonds
Serve warm!
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This white bean carrot salad is easy to make and full of bright flavors!
