Photo: Johnny Autry, Randy Mayor; Stylist: Mary Clayton Carl
1 (15-ounce) can rinsed and drained cannellini beans
3 tablespoons chopped celery
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon kosher salt
How to Make It
Place cannellini beans in a bowl; mash with a fork. Add celery, parsley, lemon juice, olive oil, and kosher salt; stir to combine.
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