- 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
- calories 65
- fat 2.7 g
- satfat 0.3 g
- sodium 142 mg
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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