Beany Briny Salad
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 347
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 568
- Total: 15 min
- Active: 15 min
Ingredients
2 large cloves garlic, smashed and peeled
Juice of 1/2 lemon
1 15-ounce can navy beans, drained and rinsed
6 tablespoons extra-virgin olive oil, plus more for topping
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
Baby greens, giardiniera, olives, crumbled feta cheese and flaky salt, for topping
Sourdough bread, for serving
Directions
- Put the garlic in a small bowl and cover with the lemon juice. Let sit 5 minutes to mellow out the raw garlic flavor.
- In a food processor, combine the navy beans, olive oil, smoked paprika, a big pinch of salt, a few grindings of pepper and the garlic and lemon juice. Blend until very smooth, a full 2 to 3 minutes. Taste and adjust the seasonings as desired.
- Spoon the dip into a bowl and add the desired toppings; drizzle with olive oil. Serve with sourdough bread.