14 steps, about 32 minutes start to finish.
Make the Garlic Bread: Preheat the oven to 400F (or toast in a skillet if preferred).
Mix butter, olive oil, and minced garlic in a small bowl.
Spread on the bread slices and bake for 8–10 minutes until golden.
Optional: sprinkle with parsley or parmesan before serving.
Sauté the Aromatics: In a skillet, heat olive oil over medium heat.
Add the diced red onion and sauté for 2–3 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Add the Beans & Season: Add the drained white beans to the pan and stir to coat.
Warm for 3–4 minutes, stirring gently.
Stir in lemon juice, zest, Dijon mustard, salt, and pepper.
Remove from heat and toss with fresh dill and parsley.
Finish & Serve: Spoon the warm bean salad into bowls.
Top with a grating of Pecorino or a crumble of feta (optional).
Serve with garlic toast on the side or underneath like a crostini.
“Tips & Talking Points: This is a budget-friendly, pantry-driven dish that gets elevated by fresh herbs and citrus. It's high-protein, vegetarian, and easy to turn vegan. Great hot, warm, or even room temp. Super meal prep–friendly. Optional add-ons: roasted cherry tomatoes, sautéed kale, or a poached egg on top!”
