Tomato and Cannellini Bean Crostini

Tomato and Cannelli Bean Crostini

• 5 small tomatoes, diced
• 1 15oz can cannellini beans
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tsp oregano
• 2 tsp basil
• 1/4 tsp salt
• 1/2 tsp black pepper
• juice of 1/2 lemon
• 1 tbsp balsamic vinegar

Combine all ingredients and let sit in the fridge for at least an hour.

Serve with a slice of Italian bread.

The tomato and bean mixture is also lovely in a salad. You won’t even need dressing.

 

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