- 2 cup Canned White Beans (Cannellini or Great Northern), rinsed and drained
- 2.5 tbsp Extra-Virgin Olive Oil
- 1 tbsp Fresh Lemon Juice
- 2 tbsp Fresh Parsley, finely chopped
- 2 tbsp Kalamata or Green Olives, finely chopped
- 0.25 tsp Dried Oregano, or 1 tsp. Fresh Oregano, finely chopped
- Salt, to taste
- 0.5 tsp Lemon Zest, optional
- 1 Garlic Clove, optional
Directions
- In a bowl, lightly mash the white beans with olive oil and lemon juice, leaving some texture.
- Stir in parsley, olives, and oregano.
- Add optional lemon zest or garlic if using.
- Season lightly with salt and mix until well combined.
- Let rest 5 minutes before serving to allow flavors to meld.
Substitution Notes:
- Serve with gluten-free bread, rice crackers, or vegetables if needed
- Works as a sandwich filling, mezze spread, or dip
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1/2 Cup of "Tuna" Salad |
| Amount Per Serving | |
| Calories | 275 |
| Total Fat | 12 g |
| Sodium | 300 mg |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Protein | 12 g |
