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Lunch & Dinner
Small White Bean Salad with Carrots and Cashews

Small White Bean Salad with Carrots and Cashews

Ingredients

1 cup dried C&F Foods Small White Beans (about 3 cup cooked)
1 1/2 cups carrots, chopped
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 garlic clove, minced
1 cup broccoli, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup yellow bell pepper, finely chopped
1/2 cup red onion, finely chopped
1 cup unsalted cashew nuts
Salt and freshly ground pepper to taste

Preparation

How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
Steam carrots in a small pot, covered, for 3 to 5 minutes or until crisp/tender. Set aside. Combine cooked small white beans, red wine vinegar, olive oil and garlic in a medium bowl; stir well. Add broccoli, bell peppers, onion and cashews; toss gently. Add salt and pepper to taste. Serves 6.