Red Carrot & White Bean Salad

Cooking Times

Ready in: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4 - 6


  • 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


  1. Halve red carrots and cut into 1-inch pieces. Thinly slice red onion, roughly chop dill, and tear fresh mint leaves.
  2. 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.
  3. 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

  • 1

    Store carrots in a resealable plastic bag or other airtight container.

  • 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.

  • 3

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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