Carrot, Dill and White Bean Salad

You can either use canned beans or ones that you've soaked and boiled for this - you know, if you happen to think that far ahead! Be careful with the canned ones when you're heating them because they can get mushy if stirred and heated too long. I've never made it with the shallots, but tried it with green onions and I think it's way better without them.

photo from 101cookbooks.com

Carrot, Dill and White Bean Salad
Dressing:
1/4 c. extra virgin olive oil
3 T. lemon juice
1/4 tsp. salt
1/2 c. thinly sliced shallots, optional

more olive oil for cooking
2 c. sliced carrots
3 c. cooked white beans (great northern, etc.), drained and rinsed
scant 1/4 c. chopped fresh dill, or a good sprinkle of dried
2 T. brown sugar
1/3 c. sliced almonds, toasted

Combine the dressing ingredients and set aside. Toast almonds and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of olive oil. Let them cook in a single layer (as much as possible), tossing gently every 3-4 minutes until the carrots are lightly browned, about 12 minutes total.

Add the beans and dill to the skillet and cook for another few minutes until the beans are heated through, adding more oil if needed.

Place the contents of the skillet in a bowl, sprinkle with the brown sugar and pour the dressing over the top. Toss gently. Let sit for 10 minutes. Toss again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature, sprinkling with almonds just before serving.

Serves 6-8

Recipe adapted from 101cookbooks.com