Creamy Herbed Cannellini Bean Toasts
with Cucumber & Tomato plus Mixed Greens with Pickled Shallot3.5(6)
Calories
:
620 kcalProtein
:
20g proteinTotal
:
35 minutesDifficulty
:
MediumCalorie Smart
Veggie
Allergens:
- Milk
- Soy
- Wheat
- Eggs
These Mediterranean-inspired open-face toasts feature creamy mashed cannellini beans with dill, yogurt, and basil on golden sourdough bread. Topped with fresh cucumber, tomato, and zingy pickled shallot, they’re a textural adventure that’s both fresh and fancy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 unit
Cannellini Beans
1 unit
Lemon
4 ounce
Mixed Greens
4 tablespoon
Yogurt
(Contains: Milk)
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Mini Cucumber
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ ounce
Dill
1 unit
Shallot
1 ounce
Basil Paste
Not included in your delivery
0.13 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
/ per serving
Calories620 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate65 g
Sugar11 g
Dietary Fiber15 g
Protein20 g
Cholesterol20 mg
Sodium1070 mg
Potassium1050 mg
Calcium280 mg
Iron5.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Bowl
•Medium Bowl
•Whisk
•Strainer
•Small Bowl
•Zester
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.
