WHITE BEAN TAPENADE

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White Bean Tapenade image

Provided by Mary Frances Heck

Categories     Condiment/Spread     Bean     No-Cook     Low Fat     Vegetarian     Quick & Easy     High Fiber     Wheat/Gluten-Free     Spring     Summer     Vegan     Bon Appétit

Yield Makes 6 servings (makes about 2 cups)

Number Of Ingredients 9

1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
1/2 cup pitted mixed olives, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 teaspoon thinly sliced lemon zest
1/8 teaspoon crushed red pepper flakes
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
1 baguette (for serving)

Steps:

  • Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
  • DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.

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