Marinated White Bean & Carrot Salad
  • 1 large lemonto yield 3 tablespoons lemon juice
  • 3drops lemon zest oilor zest from 4 lemons
  • 2tablespoons olive oil
  • 1/2teaspoon prepared stone-ground mustard
  • 1/2teaspoon agave nectar
  • 1/2teaspoon sea salt
  • 1/4cup minced fresh tarragon
  • 1medium carrot, dicedabout 1 cup
  • 1/2scant cup diced radish
  • 1cup cooked white kidney beans (cannellini beans) or navy beans, rinsed and drained
  1. 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.
Recipe Notes
Nutrition Facts
Marinated White Bean & Carrot Salad
Amount Per Serving
Calories 85
% Daily Value*
Sodium 156mg 7%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 85 cal, 49% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 9g carb, 2g fiber, 156mg sodium