3 baby cucumbers, halved lengthwise and sliced into half-moons
1/4 small red onion, sliced
2 tablespoons capers
5 tablespoons olive oil
3 tablespoons red wine vinegar
1 15.5-ounce can cannellini beans, rinsed
1/4 cup chopped fresh parsley
4 thick slices whole-grain country bread, toasted
2 ounces Feta, crumbled (about 1/2 cup)
Fat 23g (5 g saturated fat)
How to Make It
Combine the tomatoes, cucumbers, onion, capers, 2 tablespoons of the oil, 2 tablespoons of the vinegar, and 1/2 teaspoon each salt and pepper in a medium bowl. Let sit for 10 minutes to allow the vegetables to absorb the flavors.
Meanwhile, toss the beans with the parsley, 1 tablespoon of the oil, the remaining tablespoon of vinegar, and 1/4 teaspoon each salt and pepper.
Drizzle the toasts with the remaining 2 tablespoons of oil. Divide the tomato mixture among the toasts and top with the Feta.
Serve the toasts with the bean salad.
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