Serves 4-6


3 Tbsp. extra-virgin olive oil
2 Tbsp. lime juice (from 1 lime)
1 garlic clove, minced
½ tsp. ground cumin
½ tsp. kosher salt
½ tsp. ground black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
1 (12-ounce) jar roasted red peppers (not marinated)
½ cup roughly chopped cilantro


Total time: 10 minutes

In a large bowl, whisk together olive oil, lime juice, garlic, cumin, salt, and black pepper. Add beans, roasted red peppers, and cilantro and stir to combine.


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