Navy Bean Bruschetta

Toast featuring fresh herbs, zesty red onion, and spicy arugula tossed with vinaigrette and navy beans.


  • 1 Can Navy Beans (15 oz.) 
  • 1 Tbsp. Olive Oil 
  • 2 tsp. White Wine Vinegar 
  • ½ tsp. Sea Salt 
  • 1/8 tsp. Black Pepper 
  • 1 tsp. Fresh Thyme 
  • 2 Tbsp. Fresh Parsley, chopped 
  • 2 Tbsp. Red Onion, minced 
  • 2 C. Arugula 
  • 8 Slices Canyon Bakehouse 7-grain Bread, toasted


  1. In a mixing bowl, whisk together the olive oil, vinegar, salt and pepper. Add the navy beans, thyme, parsley and red onion. Toss to coat.
  2. Layer a pinch of arugula and a large spoonful of the navy bean mixture onto each slice of toast.