Name: Roasted Carrot and White Bean Salad with Apricot-Harissa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3/4 tsp. kosher salt; 1 lb. multicolored carrots; 1 Tbsp. harissa paste or sauce; 1 tsp. finely minced garlic; 3 Tbsp. roughly chopped pistachios; 1 15-oz. can unsalted white beans, rinsed and drained; 1 Tbsp. apricot preserves; 1 tsp. fresh lemon juice; 2 shallots; 1/4 tsp. freshly ground black pepper; 3 Tbsp. olive oil

Bean Salad

What type of beans should I use for Bean Salad?

Do I need to cook the beans before making Bean Salad?

What other ingredients can I add to Bean Salad?

What dressing should I use for Bean Salad?

How do I prevent my Bean Salad from being too dry?

Can I substitute any of the ingredients in Bean Salad?

Roasted carrot and white bean salad tossed in apricot-harissa sauce with shallots and pistachios. A colorful and lightly spiced vegan side, this is perfect for make-ahead lunches or dinner parties.

Tree Nuts

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Seasonings

gram

Coarse Salt

Fresh Vegetables

carrot

Sauces

harissa

minced garlic

Nuts Seeds & Mixes

pistachios

Beans & Legumes

white beans

Jellies & Jam

apricot preserves

Juice

milliliter

lemon juice

shallot

black pepper

Oils

olive oil

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Vitamins

Choline

Vitamin C

Zinc

Minerals

Sodium

Potassium

Phosphorus

Lutein+zeaxanthin

Beta-carotene

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Vitamin E

Lycopene

Alpha-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Vitamin K

Beta-cryptoxanthin

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Roasted Carrot and White Bean Salad with Apricot-Harissa

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