1 (19-ounce) can cannellini beans, drained and rinsed
1 large rib organic celery, finely chopped
1 TBSP red onion, finely chopp
2 TBSP lemon juice
1 TBSP extra virgin olive oil
⅛ tsp coarse grain salt (Maldon)
Fresh ground pepper
½ cup basil leaves, roughly chopped
Place lemon juice in a small mixing bowl. Add salt and whisk to dissolve. Whisk
in olive oil. Set aside.
Place beans, celery, onion, and basil in a small mixing bowl.
Pour lemon/olive oil dressing over the bowl of beans, celery, onion, and basil.
Stir gently to combine.
Note: For a fast white bean dip, place finished salad in the food processor.
Blend until smooth. Serve with veggies for dipping.