I make a variety of bean salads pretty regularly and white beans are one of my favorite types to use. White beans have little actual flavor on their own, so they work well dressed up all different ways. They are a firm bean when cooked and hold up well to being tossed with other veggies in salads like this one.
You can use canned white beans or cook them yourself. If cooking them yourself, substitute about 1 1/2 cups of cooked white beans for canned. If using canned, look for low-sodium varieties to keep the sodium level in the finished recipe lower. I tend to keep a can or two of white beans on hand at all times for quick meals.
Other than toasting the bread, there is no cooking in this recipe, so it is super easy to throw together when hunger strikes. Don’t skip the step of rubbing the fresh garlic on the bread, as this is so important to the overall flavor.
White Bean Salad on Toast
This is a simple vegan dish that can be adjusted to your own tastes. Add a sprinkle of red pepper flakes for some heat or drizzle with additional olive oil or a sprinkle of crumbled goat cheese or feta, if desired.
Ingredients
- 1 (15-ounce) can low-sodium white beans, drained and rinsed
- 1/2 English cucumber, finely chopped
- 1/2 yellow or red bell pepper, finely chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon salt, plus more more garnish
- 1/4 teaspoon freshly ground black pepper
- 4 slices thick crusty bread, toasted
- 2 large garlic cloves, peeled
Directions
- Step 1 In a large bowl, toss the beans, cucumber, bell pepper, parsley, basil, olive oil, lemon juice, salt, and pepper.
- Step 2 Rub each piece of toast firmly with the garlic cloves. Divide the bean salad between the pieces of toast.
- Step 3 Drizzle with additional olive oil and and sprinkle with salt.
