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Marinated Cannellini Salad & Spread Toasts with Fresh Oregano

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Makes 6, plus leftovers 1x

Time 30 minutes

Units Scale

Ingredients

For the spread:

  • 1 can cannellini beans, drained and rinsed
  • 1/2 cup tahini
  • 2 cloves garlic, grated
  • 2 teaspoons cumin
  • 1 lemon, juiced
  • Salt, to taste

For the marinated bean salad:

  • 1 can cannellini beans, drained and rinsed
  • 1 roasted red bell pepper, skinned, deseeded, and diced
  • 2 serranos, thinly sliced
  • 1/2 onion, diced
  • 1 large clove garlic, grated
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 teaspoons smoked paprika
  • Salt, to taste

To assemble:

  • 6 thick slices sourdough
  • Fresh oregano, for garnish
  • Salt and pepper, to taste

Instructions

  1. Add one can of a can of drained and rinsed beans to a food processor with tahini, garlic, cumin, lemon juice, and salt. Blend until smooth but still thick in consistency. Taste and adjust as needed. Refrigerate or set aside until ready to use. (Note: leftovers hold up well for future snacking.).
  2. In a large bowl, gently mix together the second can of beans, roasted red pepper, serrano, onion, and garlic. Add extra virgin olive oil, champagne vinegar, smoked paprika, and salt, and mix until evenly coated. Refrigerate or set aside until ready to use.
  3. Toast sourdough slices and smear with a thick layer of bean spread. Top with bean salad, garnish with fresh oregano, and finish with salt and pepper, and, if desired, an extra drizzle of extra virgin olive oil.

— Recipe by Erika Houle