1cupcooked white kidney beans (cannellini beans) or navy beans, rinsed and drained
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.
Marinated White Bean & Carrot Salad
Amount Per Serving
% Daily Value*
Total Carbohydrates 9g3%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.