Creamy white bean salad flavored with herbs and crunchy vegetables makes a quick, easy lunch on toast.
Lightly adapted from Pretty Simple Cooking
by Sonja and Alex Overhiser.
I like to toast my bread with butter in a cast iron skillet set over medium-low heat; the butter solids and bread caramelize in the pan and it becomes extra crispy. Here I used gluten-free boules from Arise Bakery, which can be mail-ordered anywhere in the US.
The white bean salad also makes a delicious and simple dip for crackers.
Nutritional values are based on one of three servings.