Classic EVOO Sardines + White Bean Fish Salad Spread

Classic EVOO Sardines + White Bean Fish Salad Spread

  • Serves 4

  • 15 minutes

  • Nut free

Ingredients

  • 1 tin BELA Classic Sardines in EVOO (include the oil)
  • 1 cup cannellini beans, drained and rinsed
  • 1 small garlic clove, finely grated (optional but good)
  • 1–2 tbsp lime juice (start with 1 tbsp)
  • 1 tsp lime zest (optional, but makes it pop)
  • 1–2 tbsp BELA olive oil (from the tin), plus more to finish
  • Black pepper
  • Salt (only if needed—taste first)
  • Optional finishing: chopped parsley or chives, chili flakes
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A fish-forward toast or cracker situation

Savory, briny, buttery—this is what sardines are supposed to taste like when nothing gets in the way.

That’s the point of BELA Classic Sardines in Extra Virgin Olive Oil. We’re a fish flavor forward brand, which means we don’t drown good fish in heavy smoke notes, overpowering seasonings, or overly flavored oils. The olive oil is there for richness and texture, not distraction. When the fish is handled well, you should taste the sea, the depth, the clean finish—everything that makes a sardine worth opening.

That restraint is also tradition. In Portugal, tinned fish isn’t a gimmick. It’s pantry craft—kept on hand because it turns into a real meal fast. The best tins don’t need tricks. They need respect.

Why this recipe works

This is the kind of recipe that feels like more than the sum of its parts. Creamy beans give body, the sardines bring the briny richness, and the tin’s EVOO ties everything together into a spread that’s satisfying but still clean. It’s snackable, lunchable, and “put it out for friends”able—without turning into a mayo-heavy dip or a flavor-bomb that buries the fish.

And yes—let’s switch the citrus. Lime absolutely works here (and it’s honestly more interesting with EVOO sardines). It’s brighter, a little sharper, and gives the spread a fresh, modern edge while still keeping the fish center stage.

What it tastes like

Think white bean fish salad, but lighter and more elegant. Creamy, savory, slightly briny, with a crisp hit of lime and a peppery finish. You get texture from the beans, richness from the olive oil, and clean depth from the sardines. It’s the kind of bite you keep going back for.

How to serve it

Spoon it into a shallow bowl, swirl the top, then finish with black pepper, herbs, and a drizzle of the tin oil. From there:

  • Spread thick on toast for a real lunch

  • Pile onto crackers for a snack plate

  • Serve with cucumbers or radishes if you want crunch without extra work

Steps

  1. Make the base: In a bowl, smash the beans with garlic, lime juice, a spoon of the tin oil, and lots of black pepper. Keep it a little textured—this should feel like a spread, not hummus.

  2. Add the fish: Break the sardines into chunky flakes and fold them in gently. You want pieces of fish throughout, not a completely blended mix.

  3. Adjust + brighten: Taste. Add more lime if you want it sharper. Add lime zest if you want it extra fresh. Add a touch more tin oil if it needs richness.

  4. Plate it: Spoon into a bowl, swirl the top, drizzle with tin oil, crack more pepper, finish with herbs (and chili flakes if you like).

  5. Serve: Toast, crackers, or both. This is your new pantry win.

 

Classic EVOO Sardines + White Bean Fish Salad Spread