Dilled Bean Salad

From my Aunt, Priscilla Douglas, as published in "Our Cook Book II Timeless 1898-1994 Recipes" from Unitarian Universalist Society of Burlington, Vermont. A very tasty, filling and satisfying salad that is good for you!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 16  ounces  small white beans, small, drained
• 1  large carrot, large, shredded (about 1 cup)
• 1  scallion, thinly sliced
• 2  tablespoons lime juice
• 1  tablespoon  oil
• 2  teaspoons fresh dill, fresh, chopped
• 1⁄2 teaspoon sugar
• 1⁄8 teaspoon pepper

Directions

1. Combine all ingredients. Chill if desired. Serve on a bed of lettuce.