Are you looking for a delicious way to add more beans to your diet? This Red Bean Carrot Salad with Dill is the perfect recipe for you! Packed with fiber, protein, and vitamins, this salad is not only nutritious but also incredibly tasty.
The sweetness of the carrots pairs perfectly with the earthy flavor of the red beans, while the dill adds a refreshing touch. Plus, this salad is incredibly easy to make and can be prepared in advance, making it a great option for meal prep.
I feel like beans have a bad reputation. Maybe that’s why in most restaurants beans are not the main ingredient on your plate? But beans are amazing. They are the ultimate example that eating healthy is simple, cheap, delicious and versatile.
Whether you’re looking for a quick lunch, a side dish, or a light dinner, this Red Bean Carrot Salad with Dill is sure to become a new favorite!
My fave thing to add to any bean salad is carrots. I love carrots! They add a crunchy sweet taste to this salad.
Dried or canned beans?
For this recipe, you have the option of using either dried or canned beans. While both options will work, there are a few differences to consider.
Dried beans are typically cheaper and have a firmer texture than canned beans. However, they require soaking and cooking before you can use them in the recipe, which can take some time and effort.
On the other hand, canned beans are more convenient and require no preparation, making them a great option for busy weeknights. Additionally, canned beans tend to be softer and have a slightly different texture than dried beans.
Ultimately, the choice between dried or canned beans comes down to personal preference and convenience. If you have the time and prefer the texture of dried beans, go ahead and use them. Otherwise, canned beans are a quick and easy option that still yields a delicious salad.Print
This plant-based red bean carrot salad with dill is loaded with protein and fibres. Easy to make and filling.
- 10.5 oz (300 gr) of red (kidney) beans, from a can (cooked)
- 3 tsp (dried) dill
- 3 large carrots (grated or run through a food processor)
- pinch of dried parsley
- 1 tablespoon vinegar to taste and/or juice of one lemon
- pinch of salt and pepper
- pinch of dried garlic
- 2 teaspoons of olive oil
- 1/2 cup (90 gram) cooked quinoa
- 1 avocado (half per person)
- Add all the ingredients to a large mixing bowl and toss well until all the beans are saturated.
- Pour the bean salad in a serving bowl, cover and place in the fridge to marinate for at least half an hour.
- Serve chilled.
This is delicious the next day as well. Keeps for about two days in the fridge.