Navy Bean Bruschetta - Canyon Bakehouse

Navy Bean Bruschetta

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

Ingredients

  • 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

Directions

  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.

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