Navy Bean Bruschetta
Ingredients
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1 Can Navy Beans (15 oz.)
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1 Tbsp. Olive Oil
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2 tsp. White Wine Vinegar
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½ tsp. Sea Salt
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1/8 tsp. Black Pepper
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1 tsp. Fresh Thyme
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2 Tbsp. Fresh Parsley, chopped
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2 Tbsp. Red Onion, minced
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2 C. Arugula
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8 Slices Canyon Bakehouse 7-grain Bread, toasted
Directions
- 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.
- Layer a pinch of arugula and a large spoonful of the navy bean mixture onto each slice of toast.