- 2teaspoon olive oil, divided
- 1teaspoon dried oregano
- 1 garlic clove, minced
- 1/4cup apple cider vinegar
- 2 (16 ounce) cans cannelloni beans, rinsed and drained
- 2 plum tomatoes, diced
- 1/2cup crumbled goat cheese, extra for crostini
- 1/4cup fresh parsley, chopped
- 1/4teaspoon sea salt
- 1/8teaspoon black pepper
- Whole grain bread baguette (about 8-12 ounces) cut into 12-15 slices (½ -inch thick)
- garlic cloves, halved lengthwise
- Olive oil, to coat
I have made this with adzuki beans and it was equally delicious. Try other beans in place of the white beans.
I think a high quality blue cheese would be outstanding in this bean salad. Give it a try and let me know what you think!
I have a Misto oil sprayer that I use in place of commercial non-stick oil sprays. You can find these at any home store (I bought mine at Bed Bath and Beyond). It is an excellent alternative to the commercial sprays, as you fill it yourself with your oils. I mainly use olive oil in mine. I used this to spray my crostinis saving my family from all the chemicals. It may be a little higher in fat than a commercial spray, but this is fat our bodies need. Remember, it’s all about eating as much whole foods as possible and eliminating what does not come naturally from nature. This is an easy substitute.
This easily transforms to an easy, elegant appetizer. Just scoop a tablespoon or two of the bean salad on top of the crostini and serve on your most elegant serving tray.
This salad makes for great leftovers for lunch, as the flavors intensify the next day.