ARUGULA BEAN DIP
3 cups arugula
1/4 cup extra-virgin olive oil (or less)
2 T. lemon juice
2 cloves halved garlic
1/2 teaspoon sea salt
1 15 oz. can cannellini beans (drained & rinsed)
1 tomato (seeded and chopped)
1. Put arugula, oil, lemon juice, garlic, and salt into blender. Blend until smooth.
2. Add beans and blend until mixture is chunky.
3. Transfer to serving bowl. Mix in chopped tomato.