Red Carrot & White Bean Salad
Cooking Times
Ingredients
- 1 tbsp. olive oil
- 4 medium Cal-Organic Red Bunch Carrots
- 1 tsp. cumin seeds
- 1/2 Cal-Organic Red Onions
- 2 garlic cloves, minced
- 2 tbsp. red wine vinegar
- 1 lemon, juiced and zest
- 1 tsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1/4 tsp. red pepper flakes
- 1 (15.5 oz.) can cannellini beans, rinsed and drained
- 1 cup frozen green peas, thawed
- 1 cup jarred quartered artichoke hearts
- 1/4 cup Cal-Organic Dill
- 2 tbsp. mint leaves
Directions
- Halve red carrots and cut into 1-inch pieces. Thinly slice red onion, roughly chop dill, and tear fresh mint leaves.
- Heat a large skillet over medium-high heat, add olive oil, then carrots. Cook, tossing frequently until carrots start to brown, about 3 minutes, then add onions, garlic and cumin seeds. Stir constantly and cook until very aromatic, about 2 minutes.
- Remove from the heat, stir in vinegar, lemon juice, zest, honey, salt, pepper and red pepper. Stir until all the vegetables are coated. Transfer to a large serving bowl. Add the beans, peas and artichoke hearts; toss until completely coated. Fold in half of the dill and mint, then sprinkle the rest on top. Serve immediately.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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