Lemon & Dill Bean Spread
with Mediterranean Salad
I often make this for myself since it's all I need for a complete meal and I can repeat it for a couple of days.
3 - 15.5 oz cans of white cannellini beans, drained
(or 2.5 cups cooked cooled beans, drained)
2 cloves fresh garlic
1/3 cup Wild Anithos Dill Olive Oil
1 tablespoon fresh squeezed lemon juice
Sea salt to taste
Additional Unflavored Olive Oil for drizzling
Place the beans, garlic, Dill olive oil and lemon juice in the bowl of a food processor or blender and process until creamy and smooth. Adjust seasoning based on the salt level of the beans. Refrigerate until the bean spread becomes a bit thick.
Mediterranean Summer Salad
1 cup cucumber, cut into 1/2" dice
1 cup fresh diced tomatoes or cherry tomatoes cut in half
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped flat leaf parsley
1/2 cup feta cheese
1/2 cup pitted olives, coarsely chopped or halved
1/4 cup Unflavored Extra Virgin Olive Oil
2 tablespoons Champagne Vinegar
1 teaspoon sea salt
Fresh ground pepper to taste
Place the cut vegetables in a container.
In a separate small container, add the Champagne vinegar with the salt and shake until dissolved. Add the olive oil and the pepper, and shake to combine. Pour over the vegetables and allow to marinate refrigerated for no more than an hour.
To assemble, spoon the bean spread into a wide shallow bowl. Top with the marinated Mediterranean Summer Salad. Garnish the salad with freshly cut herbs, crumbled feta, olives, and an additional drizzle of olive oil.
Serve with pita or grilled flatbread.