This delicious marinated bean salad is perfect for a make-ahead appetizer. It actually gets better as it sits in the herbs, garlic, and oil in the fridge!
What you will need
1/4 bunch Fresh Parsley
.25 oz Fresh Oregano
1 clove Garlic
30 oz canned White Beans
1/3 cup Olive Oil
1/2 tsp Salt
1/4 tsp Black Pepper
Olive Oil(Nutritional facts 125 calories, 3.35 g fat, 18.56 g carbohydrates, 6.1 g protein, 2 mg cholesterol, 443 mg sodium)
How to cook
Gather and portion ingredients. Drain and rinse white beans.
Pick the oregano leaves and parsley leaves from their stems.
Finely chop the fresh herbs.
Smash the garlic with the flat side of the knife and remove the skin. Roughly chop.
Cut the top of the shallot off, slice in half and peel leaving the root end in tact. With the knife parallel to the cutting board, make two or three even cuts into the side of the shallot.
Turn the knife so it points towards the root end of the shallot and slice into thin strips. Chop perpendicularly to finish the mince.
Add the olive oil, minced shallot, and chopped garlic to a mixing bowl with the drained and rinsed white beans.
Add the chopped herbs, salt, and pepper.
Add the zest and juice of one lemon to the bowl.
Stir everything together with the white beans and set in the fridge for a few minutes up to a few days before serving to let them marinate in the flavor.
Set oven to 400 °F
Slice the baguette at an angle to create large oval pieces. Lay the pieces of bread on a baking sheet and brush with olive oil.
Bake the bread for 8-10 minutes or until edges are crispy.
Top your crostini with a spoonful of the marinated white beans.
Serve and enjoy!