Marinated White Beans With Toast

Dressing

• 1 Gram - Apple Cider Vinegar
• 2 Gram - Garlic Cloves
• 1 Gram - Oregano
• 1 Gram - Onion Powder
• 1 Gram - Dijon Mustard
• 1 Gram - Salt And Pepper
• 3 Gram - Olive Oil

Beans

• 1 Gram - Carrot
• 1 Gram - Red Bell Pepper
• 1 Gram - Sprig Fresh Rosemary
• 1 Ounce - Cans Butter Beans
• 1 Gram - Squeeze Lemon, To Taste

Olive Oil Toast

• 4 Gram - Slices Of Crusty Bread
• 1 Gram - Good Quality Olive Oil

Dressing

1. In a small bowl, whisk together all of the ingredients except the olive oil until smooth. Slowly drizzle in the olive oil until the dressing is emulsified. Taste, and add more vinegar and seasonings to taste. (I personally like 5-6 Tbs. of vinegar in my recipe!)

Marinated Beans

1. In a food processor, pulse the carrot, bell pepper, and rosemary until finely chopped. Alternatively, finely dice everything by hand. You can use any veggies you want here, just make sure you have about 1/2-1 cup of finely chopped veggies!
2. In a large bowl, mix together the veggies and beans. Toss with the dressing, and squeeze a little lemon over the top if desired! Taste, and add more seasoning or herbs if necessary. Serve over toast, crackers, etc.

Olive Oil Toast

1. Brush each slice of bread lightly with olive oil. Flip, and brush the other side.
2. Place the slices of bread on a sheet pan, and broil on low for about 2 minutes per side, until lightly toasty. Keep an eye on the toast, it will burn quickly!
3. Alternatively, heat a pan over medium heat, and pan-fry the bread for 30 seconds-1 minute per side until toasty. Serve immediately.