The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans. This is a great dish for any picnic and will work great for work lunches.

Bean Salad


3 cups chopped carrots
1 clove of garlic
1 can of white beans
1 can of black beans
1/4 cup chopped dill
salt and pepper to taste

for the vinaigrette:

1/4 cup good olive oil
juice of half a lemon
2 shallots diced
salt and pepper to taste


1. Over medium heat, in a large fry pan, heat up some cooking oil. Add the diced garlic and carrots. Sauté carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!

2. In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

3. In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt and pepper. Lightly toss into the bean salad.