White Bean Salad With Carrots and Basil

This white bean salad recipe is great for lunch or dinner. Warm carrots sautéed with leeks, and white beans in a vinaigrette scented with fresh shredded basil. Comfort food comes in many packages, and this is one of them. Feeling fancy? Topping this with some toasted sliced almonds elevates this dish to dinner-party-serving-status, and brings that nutritional value up a few points.

Fun fact: Basil was used by Ancient Romans for its carminative effect (relieves gas), and has been purported to be helpful for several conditions across cultures from the Caribbean to the Mediterranean to the Far East.

Nutrition from this salad is similar to the French Lentil Salad, with just slightly less protein (~15 grams vs. 18 grams), still packing a meal-time punch.

We recommend pairing this White Bean Salad with our Dijon Salmon With Herbs.

If you make this Fully Functional® recipe and love it, save it with your favorite anti-inflammatory diet recipes!

White Bean Salad With Carrots and Basil

This white bean salad recipe is great for lunch or dinner. Warm carrots sautéed with leeks, and white beans in a vinaigrette scented with fresh shredded basil.

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Prep Time
13 mins

Cook Time
12 mins

Total Time
25 mins

Course
Salad

Servings
4

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1/4 tsp sea salt
• 1 pinch black pepper freshly ground
• 1 tbsp olive oil
• 2 cups carrots sliced 1/4 inch thick
• 1 whole leek (White and pale green parts only) clean and chopped
• 3 cups white beans cooked
• 1/4 cup basil fresh, shredded
• 1/3 cup almonds sliced, toasted

Instructions

1. Combine the olive oil, lemon juice, sea salt and black pepper. Whisk and set aside.
2. In a skillet over medium heat, toss carrots with olive oil or a combination of olive oil and ghee. Cook, tossing gently as needed, until carrots are nicely browned, ~12 minutes.
3. Add beans and basil to skillet and cook for another five minutes, or until the beans are well heated through, and browned a bit, if desired.
4. Place contents of skillet in a large mixing bowl, pour ¾ of lemon/olive oil mixture over. Toss gently and allow to sit for ~10 minutes. Toss again, taste, adjust seasoning (sea salt or lemon juice, pepper) as needed to balance flavors.
5. Enjoy!

Keywords: anti-inflammatory diet recipes, bean salad, salad, vegetarian, white bean salad, white bean salad recipe