Creamy Herbed Cannellini Bean Toasts

with Cucumber & Tomatoes plus Mixed Greens with Pickled Shallot

Allergens: Milk, Soy, Wheat, Eggs

Total: 35 min • Prep: 15 min

Servings:
Ingredients

  • Cannellini Beans

    1 unit

  • Lemon

    1 unit

  • Mixed Greens

    4 ounce

  • Yogurt

    4 tablespoon

  • Sourdough Bread

    2 slice

  • Mini Cucumber

    1 unit

  • Parmesan Cheese

    3 tablespoon

  • Grape Tomatoes

    4 ounce

  • Mayonnaise

    2 tablespoon

  • Dill

    ¼ ounce

  • Shallot

    1 unit

  • Basil Paste

    1 ounce

  • Sugar

    0.13 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1
  • Wash and dry produce.
  • Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Halve, peel, and thinly slice shallot. Drain and rinse beans. Pick and roughly chop fronds from dill. Trim and thinly slice cucumber into rounds. Halve tomatoes.
  • Squeeze juice from one lemon wedge (two wedges for 4) into a small bowl; season with a pinch of sugar and a pinch of salt. Add shallot and stir to combine. Set aside to pickle.
2
  • Place beans in a medium bowl and roughly mash using a fork.
  • Stir in yogurt, mayonnaise, basil paste, half the pickled shallot, half the dill, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
  • Taste and season with additional salt, pepper, and lemon juice as desired. Set aside.
3
  • Toast bread.
  • In a large bowl, whisk together lemon zest, 1 TBSP olive oil, juice from one lemon wedge, salt, and pepper (2 TBSP olive oil and juice from two lemon wedges for 4 servings).
4
  • Divide bean salad between toasts. TIP: It’s OK if the bean salad doesn’t all fit on the toasts! You can use the rest in the next step.
  • Arrange as many cucumber slices and tomatoes as you like in alternating patterns across each toast (reserve some cucumber and tomatoes for the next step).
  • Garnish with remaining dill and season with salt and pepper.
5
  • To bowl with dressing, add mixed greens, Parmesan, remaining pickled shallot, remaining cucumber, and remaining tomatoes. (TIP: Add any remaining bean salad at this point!) Toss until evenly coated.
6
  • Divide cannellini bean toasts and salad between plates. Serve with any remaining lemon wedges on the side.