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Lemon & dill white bean spread, tomato & cucumber salad

Lemon & dill white bean spread, tomato & cucumber salad

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 Evergreen's Dill Olive Oil
1 Tablespoon fresh squeezed lemon juice
Sea salt to taste
Additional Evergreen Olive Oil for drizzling

Salad Ingredients:
1 cup cucumber cut into 1/2" dice
1 cup fresh tomatoes diced 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 Evergreen's Extra Virgin Olive Oil
2 tablespoons Champagne Vinegar
1 teaspoon sea salt
fresh ground pepper to taste
Products You Will Need:

Wild Fernleaf Dill Infused Olive Oil

Preparation Instructions:
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.
Salad Preparation Instructions:
Place the cut up vegetables in a sealable container. In a separate bowl, whisk the champagne vinegar with the salt until dissolved. Add the olive oil the and pepper and whisk 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 cold with pita or grilled flatbread.

Cooking Time: 30 minutes
Servings: 10-20 guests

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