Chunky White Bean and Carrot Salad
Chunky White Bean and Carrot Salad
Ingredients
- 2 cans cannellini beans, 15-ounce, rinsed and drained
- 1 pound carrots, peeled and diced into 1/2-inch pieces
- 2 celery stalks, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup sunflower seeds, toasted, for garnish
Instructions
- 1
Rinse and drain the cannellini beans. Set aside in a large mixing bowl.
⏱️ 2 min
- 2
Prepare the vegetables: Peel and dice the carrots into 1/2-inch pieces. Dice the celery stalks and finely dice the red onion. Add all prepared vegetables to the bowl with the beans.
⏱️ 8 min
- 3
Chop the fresh parsley and dill. Add them to the bowl with the other ingredients.
⏱️ 3 min
- 4
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.
⏱️ 2 min
- 5
Pour the dressing over the bean and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 6
For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is optional if you're short on time.
⏱️ 3 min
- 7
Before serving, give the salad another gentle toss. Garnish with toasted sunflower seeds.
Kitchen Tools
Nutrition Facts (per serving)
Chunky White Bean and Carrot Salad
Ingredients
- 2 cans cannellini beans, 15-ounce, rinsed and drained
- 1 pound carrots, peeled and diced into 1/2-inch pieces
- 2 celery stalks, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup sunflower seeds, toasted, for garnish
Instructions
- 1
Rinse and drain the cannellini beans. Set aside in a large mixing bowl.
⏱️ 2 min - 2
Prepare the vegetables: Peel and dice the carrots into 1/2-inch pieces. Dice the celery stalks and finely dice the red onion. Add all prepared vegetables to the bowl with the beans.
⏱️ 8 min - 3
Chop the fresh parsley and dill. Add them to the bowl with the other ingredients.
⏱️ 3 min - 4
In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined.
⏱️ 2 min - 5
Pour the dressing over the bean and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 6
For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is optional if you're short on time.
⏱️ 3 min - 7
Before serving, give the salad another gentle toss. Garnish with toasted sunflower seeds.