Beany Sardiney Pate

Make up a batch of this heart-healthy spread to use on crackers, or as a dip for raw veggies.


1 15-ounce can cannellini beans, drained and rinsed
1/2 cup walnut halves
1 3.75-ounce can skinless, boneless sardines, drained
1/4 cup packed fresh parsley leaves
4 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons extra-virgin olive oil
1 garlic clove
1/4 teaspoon salt
Freshly ground pepper


1. Combine all the ingredients in the bowl of a food processor; process until smooth and creamy. Season with additional salt and pepper to taste.

Nutritional Analysis: 
Calories: 155; Fat: 9g; Saturated Fat: 1g; Sodium: 135mg; Carbohydrates: 12g; Fiber: 3g; Protein: 7g.
8 Servings

Courtesy of National Fisheries Institute


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