Marinated Mixed Beans on Toast

By kathryns

Beans can be made 3 days in advance

Ingredients

• 1 shallot finely chopped
• 3 TB white wine vinegar
• 1/2 c finely chopped tender herbs (mint, parsley, cilantro, chives, dill)
• 2 1-oz cans of navy, cannellini beans or black-eyed or chickpeas or combo.
• 1 tsp Aleppo-style pepper (coarse Korean pepper flakes)
• Garlic-toasted 1" thick rustic bread slices

Preparation

Step 1

Combine shallots and vinegar in small bowl and let sit 5 minutes. Mix herbs and 1/2 c olive oil in large bowl to coat.

Add 2 15-oz cans cannellini, navy beans , black-eyed peas, or chickpeas or a mix, rinsed. Add peppers and toss. Season generously with slat. Add shallot mixture and toss gently.