Written by Katherine
Avocado & White Bean Spread on Toast
Votes: 0
Rating: 0
You:
Rate this recipe!
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|
|
Servings |
Prep Time |
16 half-slices |
10 minutes |
Servings |
Prep Time |
16 half-slices |
10 minutes |
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|
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Avocado & White Bean Spread on Toast
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
|
Servings |
Prep Time |
16 half-slices |
10 minutes |
Servings |
Prep Time |
16 half-slices |
10 minutes |
|
|
|
Ingredients
Servings: half-slices
Units:
Instructions
Combine avocados, beans, lime juice, olive oil and salt in a food processor and blitz until smooth.
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Garnish with cilantro and radish
From Mark Bittman’s 100 great summer salads list in the New York Times
Arugula with Cannellini Beans
Votes: 7
Rating: 3.86
You:
Rate this recipe!
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|
|
Servings |
Prep Time |
8 servings as a side or 4 as a main |
10 minutes |
Servings |
Prep Time |
8 servings as a side or 4 as a main |
10 minutes |
|
|
|
|
Arugula with Cannellini Beans
Votes: 7
Rating: 3.86
You:
Rate this recipe!
|
|
|
Servings |
Prep Time |
8 servings as a side or 4 as a main |
10 minutes |
Servings |
Prep Time |
8 servings as a side or 4 as a main |
10 minutes |
|
|
|
Ingredients
Servings: servings as a side or 4 as a main
Units:
Instructions
Prepare your mise en place.
Mix cannellini beans, chopped cherry tomatoes and arugula. Divide into servings.
Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes, set aside to cool.
Stir lemon zest into olive oil/garlic mixture and drizzle over the beans. Enjoy!