Rainbow Carrot Salad with White Beans Recipe

By Karen Biton-Cohen

Spring has sprung with this light and colorful roasted rainbow carrot salad, made with white beans, cilantro, and scallions. Easter bunny approved!

Karen Biton-Cohen

Karen Biton-Cohen is passionate about two things: making wholesome, nutritious food and taking beautiful photos.
She studied photography at the School of the Museum of Fine Arts at Tufts in Boston. Her enthusiasm for cooking stems from spending time her mom's kitchen, where she learned techniques for cooking and she completed her formal culinary training in August 2013.
Her two great loves collide at K. abc Photography where she shares her daily dishes and recipes. Karen currently lives in Tel Aviv with her husband.

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