Over the Summer we took advantage of the season's wide variety of produce and shared our best salad recipes. However, one salad, the bean salad, was overlooked. Luckily reader Lengel has shared her rendition of bean salad in the Kitchen Goddess group on the YumSugar Community. Want your recipes and photos to be shared here on YumSugar? Start participating in the community!
Lengel, who has her own food blog, Working Girls Kitchen, is not a fan of bean salads. Although she finds them to be totally unappealing, she describes this salad recipe — which comes from another popular food blogger, Heidi Swanson — to be simple, yummy, and surprising. Pan-roasted carrots and fresh dill take ordinary canned beans to a whole new level. I agree with Lengel when she says, "this is a great dish for any picnic and will work great for work lunches." To check out the recipe,


Easy Canned Bean Salad

Easy Canned Bean Salad


  1. 3 cups chopped carrots
  2. 1 clove of garlic
  3. 1 can of white beans
  4. 1 can of black beans
  5. 1/4 cup chopped dill
  6. salt & pepper to taste
  1. for the vinaigrette
  2. 1/4 cup good olive oil
  3. juice of half a lemon
  4. 2 shallots diced
  5. salt & pepper to taste


Over medium heat, in a large fry pan, heat up some cooking oil ( I prefer Spectrum Canola Oil). Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!

In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad.

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