Carrot, Bean + Herb Salad

This is a riff on one of my 101 Cookbooks faves and it's as easy as it gets. Heidi's version calls for white beans + dill; I make this with whatever beans I have cooked and herbs on hand. My latest version was especially fantastic and here it is: with ramps, mini Yellow Indian Woman beans, cilantro, and chives. Instead of pan roasting carrots and adding raw shallots, I oven-roasted the carrots with a couple of chopped ramps. Holla! While the almonds may seem like a weird addition, they are lots of the reason this is so amazing. Great for vegans and those watching the calories!

3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt

2 T. olive oil
2 cups sliced carrots, cut 1/4-inch thick on deep bias
1/2 cup thinly sliced shallots/garlic/ramps/other allium

3 cups cooked beans (from 1 c. dry - I often use Allubia Criollo from Rancho Gordo; most kinds work, just experiment)
scant 1/4 cup chopped fresh herbs - dill is what Heidi uses; I love this with cilantro or parsley, and some chives
Honey to taste, about 1 tsp to 1 T.
1/3 cup sliced almonds, toasted

salt, pepper, and Aleppo pepper (optional)

Oven roast the carrots at 350 degrees with the olive oil and the chopped shallots/ramps/whatever for 30-45 mins, depending on the size of the carrots. They should be bright orange with some nice brown edges.

Toss the beans and herbs with the carrots and add a squeeze of lemon juice, honey, and salt + pepper. You shouldn't really need more olive oil but if things look dry, add a splash.

Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. A sprinkle of Aleppo pepper works really well too. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Serves 6 - 8 as a side.