von During the warmer months, most of us naturally reach for lighter, veggie-based meals — and salads are always a favorite. At our house, we prepare different kinds of salads almost every week. But let’s be honest: the usual ones get boring pretty quickly. That’s why I like experimenting, and this simple creation turned out so well, I just had to share it.
Ingredients:
- 2 carrots
- 3 pickles (dill or sweet, your choice)
- About 1½ cups (300 g) canned white beans, drained
- 2–3 hard-boiled eggs
- A bit of fresh dill
- Salt and pepper to taste
- 2–3 tablespoons mayonnaise
Instructions:
This salad is super easy and quick to put together. Start by boiling the carrots and eggs. For extra flavor, you can roast the carrots in the oven instead — it brings out their sweetness and adds a nice depth, but that’s totally optional.
While those are cooking, dice the pickles into small cubes. Once the carrots are soft, chop them as well, and peel and dice the eggs. Combine everything in a large salad bowl along with the drained white beans. If you prefer using dried beans, just soak them overnight and cook them in salted water the next day.
Finely chop the dill and mix it in. If you like a little kick, feel free to add a clove of garlic — it really rounds out the flavors. Season with salt and pepper, then mix everything with mayo (store-bought or homemade, whatever you prefer).
Let the salad chill in the fridge for about two hours before serving. The result? A refreshing, hearty, and surprisingly flavorful dish that’s just as good for everyday meals as it is for when guests drop by. Definitely something different on the table — and always a hit!
