Chermoula Bean Salad

4 servings

A no-cook bean salad tossed with a bright herb-and-spice chermoula sauce, sweet dates and crunchy carrots.

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1 packed cup cilantro leaves and tender stems	Pulse cilantro, parsley, serrano & garlic	Add spices, lemon juice, oil & salt, pulse	Combine sauce, beans, carrots & dates
1 packed cup parsley leaves and tender stems
1 serrano chile, roughly chopped (seeds removed if desired)
2 garlic cloves
1 ½ teaspoons sweet paprika
1 teaspoon ground cumin
80 ml lemon juice (from 2 lemons)
80 ml extra-virgin olive oil
Salt
2 (15-ounce / 425 g) cans butter beans, drained and rinsed
2 medium carrots, thinly sliced into bite-size rounds or half-moons
3 Medjool dates, pitted and coarsely chopped

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