Carrot Dill White Bean Salad Recipes

Steps:

• Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir 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 - they'll give off a bit of water at first.
• Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.
• Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through.
• If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.
• Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently.
• Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.
• Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.
• Serves 6 - 8 as a side.

Steps:

• Put beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
• Transfer beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
• Add carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss vinaigrette with bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.

Steps:

• In a small saucepan, cook carrots in a small amount of boiling water for 4 minutes. Add the beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry; place in a large bowl. Add radishes and onion. , In a small bowl, whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Steps:

• In a bowl whisk together all ingredients except carrots and season with salt and pepper. In a food processor fitted with fine-shredding disk or using large holes of a hand grater grate carrots and stir into vinaigrette.

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
• Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.