Ingredients
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp red onion, diced
- 1/4 cup kalamata olives, diced
- 1/2 cup white beans, drained and rinsed
- 1 pack sardines, drained
- 2 tbsp diced cilantro or parsley (optional)
- 1 slice sourdough, toasted
Instructions
- In a bowl, whisk together the olive oil and red wine vinegar.
- Add the diced red onion, kalamata olives, and white beans, and stir to combine.
- Flake in the sardines and add the cilantro or parsley. Gently toss.
- Toast the sourdough until golden and crisp.
- Pile the sardine and white bean mixture onto the toast and enjoy.
Notes
- Serve it as a loaded toast for one, or as a scoopable dip or side for two.
- To make it lower calorie, use sardines packed in water instead of oil and cut back on the olives.
- Add more olive oil to taste for a richer dressing, or brighten it up with a squeeze of lemon.
- The mixture keeps in the fridge for up to 2 days.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 42gProtein: 34gFat: 33gFiber: 10g