Recipes
Red Carrot & White Bean Salad
Cooking Times
Ingredients
- 1 tbsp. olive oil
- 4 medium Cal-Organic Red Bunch Carrots
- 1 tsp. cumin seeds
- 1/2 Cal-Organic Farms red onion
- 2 garlic cloves, minced
- 2 tbsp. red wine vinegar
- 1 lemon, juiced and zest
- 1 tsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 1/4 tsp. red pepper flakes
- 1 (15.5 oz.) can cannellini beans, rinsed and drained
- 1 cup frozen green peas, thawed
- 1 cup jarred quartered artichoke hearts
- 1/4 cup Cal-Organic Farms dill
- 2 tbsp. mint leaves
Directions
- Halve red carrots and cut into 1-inch pieces. Thinly slice red onion, roughly chop dill, and tear fresh mint leaves.
- Heat a large skillet over medium-high heat, add olive oil, then carrots. Cook, tossing frequently until carrots start to brown, about 3 minutes, then add onions, garlic and cumin seeds. Stir constantly and cook until very aromatic, about 2 minutes.
- Remove from the heat, stir in vinegar, lemon juice, zest, honey, salt, pepper and red pepper. Stir until all the vegetables are coated. Transfer to a large serving bowl. Add the beans, peas and artichoke hearts; toss until completely coated. Fold in half of the dill and mint, then sprinkle the rest on top. Serve immediately.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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