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Cannellini Beans & Olive Tapenade with Toasted Ciabatta

Cannellini Beans & Olive Tapenade with Toasted Ciabatta

Serves 6 | Prep Time 15 minutes | Cook Time 5 minutes


15 ounces Eden Cannellini Beans, rinsed and drained

1/4 cup red onion, minced

1/4 cup parsley, minced

1 clove garlic, minced

2 Tbsp Eden Extra Virgin Olive Oil

1 cup organic cherry tomatoes, halved or quartered

2 Tbsp fresh lemon juice

1 tsp lemon zest

1/4 tsp Eden Sea Salt

1 pinch fresh ground black pepper

1 loaf sourdough ciabatta bread, sliced

6 Tbsp Mixed Olive Tapenade, (see Eden's recipe) or store bought tapenade


Mix the beans, red onion, parsley garlic, tomatoes, lemon juice, lemon zest, salt and pepper together in a medium mixing bowl.

Toasted the ciabatta. Spread the tapenade on each slice and top with the bean mixture before serving.

Great as an appetizer for parties or tapas bar.

Nutritional Information

Per serving: 144 calories, 2g fat (14% calories from fat), 6g protein, 25g carbohydrate, 4g fiber, 0mg cholesterol, 320mg sodium