This white bean salad features gorgeous root vegetables that make it perfect for the transition to fall. We love a hearty salad, and the sweetness of carrots balances well with the heartiness of the white beans. Add some fresh dill and it’s a winning combination!
Ayurveda advises us to consume foods with astringent properties, like legumes, as a preventative measure to keep the fiery nature of pitta in check. Legumes, which include beans, peas, and lentils, are also a fantastic source of plant-based fiber and protein and make a great addition to salads.
We avoid nightshades on the Cleanse because they are thought to impair digestion and cause inflammation in some people. If you suspect you might be sensitive to nightshades, now is the perfect time to remove them from your diet via the 21-Day Clean Program and see how you feel.
Whether or not you’re on the Cleanse, this white bean salad with fresh dill provides a balanced meal that will keep you energized and satisfied. If you don’t have a grill, the veggies can be prepared easily in the oven. Serve over a bed of crisp arugula and garnish with a generous amount of fresh dill for the ultimate mid-day meal.
Grilled vegetable white bean salad with dill
Serves 2
Ingredients
6 small carrots, halved lengthwise
6 asparagus stalks, trimmed and halved
4 teaspoons olive oil, divided
½ teaspoon paprika
Pinch of salt and black pepper
¼ cup red onion, sliced
1 teaspoon garlic, chopped
1 15-oz. can white beans, drained and rinsed
1 tablespoon fresh dill, finely chopped
3 cups arugula
Squeeze of lemon
Directions
Preheat oven to 400F or preheat grill to medium-high heat. Slice the carrots lengthwise and arrange on a large baking sheet. Toss with 1 teaspoon of olive oil, paprika, salt, and pepper and roast for 25 minutes, until tender. In the last five minutes of cooking, add the asparagus to the baking sheet or grill and drizzle with another teaspoon of olive oil.
Slice the red onion in half from tip to stem. Slice off the tip and stem from one of the halves, then make radial cuts all the way around to get flat, even pieces. Add ¼ cup red onion to a bowl of water to soak while you prep the rest of the salad.
Heat the remaining 2 teaspoons of olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring frequently, for 30 seconds. Then add the white beans and cook until they are warm and coated in the garlic oil, another minute or so. Season the beans with a pinch of salt and black pepper. Drain the red onion and add it to the beans along with the fresh dill and toss to combine.
Add a handful of arugula to each plate. Top with the white bean mixture and grilled vegetables. Garnish with more fresh dill and drizzle with lemon juice and a touch more olive oil, if desired.
Recipe and photography by Kate Kasbee
If you like this recipe, you might also like The bright lentil beet salad you’ll make on repeat
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