This is a hearty salad filled with protein and it is the perfect lunch salad to have. It is easy to make and you can make it all in under 30 minutes.
As a vegetarian, I like to find salads that are different and filled with protein. This salad has tons of beans and almonds in it. The lemon dressing on top brings out all the delicious flavors. This salad is great for lunch and even better for a small dinner. I love warm salads because they taste hearty and comforting. Try this salad if you are looking for something different in your salad rotation.
Carrot and Bean Salad
Serving size: 4
Total Time: 25 minutes
Source: Recipe adapted from Near and Far cookbook by Heidi Swanson.
1/4 cup extra virgin olive oil and a little more for cooking
3 tablespoons freshly squeezed lemon juice
1/2 cup thinly sliced shallots
2 cups sliced carrots
3 cups cooked white beans
1/4 cup chopped fresh dill
2 tablespoons brown sugar or honey
1/3 cup sliced almonds, toasted
couscous, optional
Step 1: Combine the olive oil, lemon juice, salt, and shallots in a small bowl. Stir and set aside.
Step 2: In a large skillet over medium-high heat, add the carrots with a little bit of olive oil and let them cook in a single layer, tossing gently every 3 or 4 minutes until they are deeply browned (about 12 minutes). Add the carrots to a salad bowl and set aside.
Step 3: Add the beans and dill to the skillet and cook, stirring often for another 5 minutes.
Step 4: Place the contents of the skillet in a salad bowl with carrots, sprinkle with brown sugar or honey, and pour lemon/olive oil mixture over the top. Toss gently and let sit for 10 minutes. Toss again, taste, and adjust with more salt or sugar and/or lemon juice as needed to balance the flavor. Serve warm or at room temperature with couscous and finish by sprinkling with the sliced almonds.
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