Summer Bean Salad
over Ranch Cottage Cheese
a snack / dip / spread recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
This summer bean salad combines cannellini and kidney beans with fresh mint and Dill-icious Ranch Seasoning. Serve chilled or at room temperature over creamy ranch-flavored cottage cheese, it's perfect for scooping up with semolina bread or crackers.
TIME (ACTIVE) | 15 M
TOTAL | 15 M
4 SERVINGS
| 9 oz
SPECIAL EQUIPMENT:
1 SMALL BOWL
1 MEDIUM BOWL
- Combine 1 cup of cottage cheese with 2 tbsp of Dill-icious Ranch Seasoning in a small bowl.
- Combine cannellini and kidney beans, cherry tomatoes, olives, garlic, mint, olive oil, lemon juice, and 1 tbsp of Dill-icious Ranch Seasoning in a medium bowl. Stir well.
- Spread the cottage cheese out over a plate. Spoon the bean salad over the cottage cheese and serve with toasted semolina bread or crackers!
4 days
Serve as much as you'd like and leave the remaining bean salad or cottage cheese. Add more cottage cheese as needed.
Toast your semolina bread in a pan with butter for the best flavor.
0.25 oz - PORTION$0.50
2 oz - JAR$10
2 oz - REFILL$9
8 oz - REFILL$29
