FOODWORTHY

Just as you would dip bread into olive oil, this dish is meant to be enjoyed in the same way.

Ingredients

15 oz. can of cannellini beans

1/2 cup extra virgin olive oil

1 shallot, diced

2 small carrots, diced (about 1/4 cup)

1/4 cup radishes or beets, diced

Zest of 1 lemon

1-2 clove of garlic, minced

1/2 tsp sea salt

1/2 tsp pepper

1. Drain, wash and dry the beans.
   
2. Combine all and let sit in the refrigerator for at least an hour before serving.