Summer Greens & Beans (Easy Caprese Bean Toast)
Summer Beans & Greens (Easy Caprese Bean Toast)
I love a hearty stewed bean with greens served over toasted bread and finished with parmesan cheese and a squeeze of lemon. But as temperatures rise here in Minnesota as summer approaches, that just doesn’t sound appealing. To keep this simple, nutrient-dense bean and green concept but cool it down for hot weather, I turned to a summertime staple: the caprese salad.
I do provide amounts, but this is really a no-recipe recipe. With just a handful of easy-to-get ingredients you can throw together a satisfying meal in minutes. Feel free to add chicken to increase the protein, prosciutto or salami to play up charcuterie vibes, or skip the toast and use the caprese bean salad mixture as a side dish for grilled meats. It is super flexible, which is perfect for long, hot days.
Makes: 2-4 servings
Prep time:
Total time:
- 1 can (15-16-ounces) white beans like cannellini or great northern drained and rinsed
- 1½ cups grape tomatoes, quartered or sliced
- 8 ounces fresh mozzarella, torn into bite size pieces
- ⅓ cup prepared pesto (my favorite is Kirkland brand from Costco)
- 4 large slices sourdough bread, toasted (in a toaster, on the grill, or in a pan with some olive oil)
- 2-3 cups arugula
- Balsamic glaze
- In a bowl toss together beans, tomatoes, mozzarella, and pesto. Depending on your pesto you might need to adjust the seasoning with salt or pepper.
- To serve, place a handful of arugula on each piece of toast and top with a generous amount of caprese bean salad mixture.
- Drizzle with balsamic glaze.
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