Roasted Carrot & White Bean Salad

THE SHOPPING LIST

Ingredients

• 1 lb carrots
• 1 can cannellini beans, drained
• 2 tbsp olive oil
• 1 lemon
• 1/2 cup parsley
• 1 tsp cumin
• Salt and pepper

IN THE KITCHEN

Method

1. Heat oven to 425°F. Toss carrots with 1 tbsp olive oil and cumin; roast 25 minutes.
2. Combine drained beans, chopped parsley, lemon juice, and remaining oil.
3. Fold carrots into the beans and season to taste.

Sample recipe created for this website mockup; not verified or kitchen-tested by Max. Check ingredients, cooking temperatures, and allergens before preparing.