Carrot, Dill, and White Bean Salad

I don’t generally put carrots on the center stage. They’re good roasted in the oven, and they’re very useful raw (as hummus shovels) but I admit that far too often, they are left forgotten at the bottom of my produce bin. But these carrots……they’re special.


This recipe comes from 101 Cookbooks, and as suggested I used a fresh bunch of tender carrots. The result was a just barely warm salad that was so good I went back for seconds. If you use canned beans as I did, this recipe doesn’t take much time. And I hear the leftovers are even better!

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