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Herbed White Bean Toast with Cucumber-Celery Salad Recipe

Herbed White Bean Toast with Cucumber-Celery Salad recipe


This is a yummy toast topped with herby white beans and melted cheese. It comes with a fresh salad made of cucumber, celery, and greens. You cook the beans with tasty sauce and put them on toast. Then, you add cheese and bake it. The salad is crunchy and has a creamy dressing.


2 x (15 oz) cans cannellini beans
4 sticks celery
1/2 x 8 oz block mozzarella cheese
1 English cucumber
1/4 cup sour cream
1 shallot
1 x (5 oz) pkg mixed greens
2 x (8 oz) cans tomato sauce
8 slices sourdough bread
1 tablespoon apple cider vinegar
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon balsamic vinegar


Preheat oven to 450°F with racks in the upper and lower thirds.
Drain and rinse the cannellini beans and transfer to a baking dish.
Peel, halve, and mince the shallot; add to the baking dish with tomato sauce, honey, Dijon mustard, garlic powder, oregano, and salt. Mix well.
Bake the bean mixture on the lower rack, stirring after 10 minutes, until beans are soft and sauce has thickened, about 20 minutes total.
While beans bake, wash and dry the produce.
In a bowl, whisk together sour cream, olive oil, balsamic vinegar, apple cider vinegar, salt, and black pepper to make the dressing.
Slice celery and dice cucumber, then add to the dressing. Set aside.
Grate the mozzarella cheese.
Place sourdough bread slices on a baking sheet and toast in the oven until golden, about 4-5 minutes.
Once beans are done, spoon them onto the toasted bread and top with grated mozzarella.
Bake until cheese is melted, about 3-4 minutes.
Toss mixed greens with the cucumber-celery dressing right before serving.
Serve the herbed white bean toast with the fresh salad on the side.

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