Recipe: Fennel and White Bean Spread

from Cooking Light magazine

Ingredients

  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1/4 cup finely chopped fennel bulb
  • 2 tablespoons finely chopped fennel fronds
  • 1 tablespoon finely chopped red onion

Preparation

Combine first 5 ingredients in a food processor, and pulse 5 times or until the beans are coarsely chopped. Combine bean mixture and remaining ingredients in a small bowl.

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