White Bean Spread with a Mediterranean Salad

A refreshing, healthy meal for those hot summer evenings in Charlotte!

Recipe Credit: Rachel Bradley, Veronica Foods

Dill and Lemon White Bean Spread

Ingredients

• 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 Olive This! Dill Olive Oil 
• 1 Tablespoon fresh squeezed lemon juice
• Sea salt to taste
• Additional Olive This! Single Varietal Ultra Premium 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 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 Olive This! Single Varietal Ultra Premium Extra Virgin Olive Oil
• 2 tablespoons Olive This! Champagne Vinegar
• 1 teaspoon sea salt
• fresh ground pepper to taste

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.

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