Bean Bruschetta with great northern beans, tomatoes, basil, and feta served with crackers

Bean Bruschetta

Bean Bruschetta is a super simple, delicious, and healthy snack! Serve it as an appetizer, or plate up larger portions and enjoy as a salad.

Bean Bruschetta with great northern beans, tomatoes, basil, and feta

Check out the full post to see:

  1. Beans, which – in and of them themselves – are quite fun
  2. A short ~1-minute video on making this Bean Bruschetta recipe
  3. Nutrition facts for this Bean Bruschetta, as well as a comparison to a 100% tomato recipe – to give you an idea of all the great nutrition beans can help add to dishes
  4. Ideas for other spins on this recipe

On another note, I’ve noticed that many food blogs have (very) long intros to their recipe posts. I tend to keep it short because I figure you probably just want to see the recipe, and then I include more info – like nutrition facts – after the post for those who are interested. Would you like longer intros…? If so, trust me, I can go on and on and ON about beans, so that shouldn’t be a problem. But for now, keeping it short and sweet, and also ad free – my gift to you. Thanks for reading! πŸ™‚

Bean Bruschetta

Recipe by A Legume a DayCourse: AppetizersDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Calories

166

kcal

Bean Bruschetta is a super simple, delicious, and healthy snack! Serve it as an appetizer, or plate up larger portions and enjoy as a salad.

Ingredients

  • 1 and 1/2 cups cooked great northern beans (see section Spins on Bean Bruschetta at bottom of the blog post)

  • 1 and 1/2 cups tomatoes – recommend a small, sweet tomato like cherry or sweet 100

  • 1/2 cup basil, or more to taste

  • 1/2 cup feta cheese, crumbled* (see note*)

  • Dressing
  • 1 Tbs olive oil

  • 3 Tbs balsamic vinegar

  • 1/2 tsp black pepper (freshly ground if possible)

  • 1/4 – 1/2 tsp salt, or to taste

  • Serving suggestions (optional)
  • Serve over a bed of greens, with more dressing

  • Serve with crackers, freshly toasted good bread, or crostini

Directions

  • Drain beans and rinse if using canned (rinsing helps reduce the sodium content). Add them to a large bowl.
  • Halve or quarter the tomatoes, depending on size (or dice, if using larger tomatoes). Finely chop the basil. Start with Β½ cup and add more later if needed. Add the tomatoes and basil to the beans and mix.
  • In a small, separate bowl, mix together the balsamic vinegar, olive oil, black pepper, and a 1/4 tsp of salt. You may need more salt later, but this will depend on if the beans you are using were cooked in salt, how salty your feta is, and of course personal taste preferences. Pour the dressing over the bean mixture and stir well, to evenly coat.
  • Add the feta last and lightly stir to incorporate, to prevent it from dissolving too much with mixing. Taste for seasoning and adjust as needed.
  • If you have time, allow the flavors in the bean bruschetta to blend by letting it rest in the refrigerator for several hours. Before serving, taste for seasoning and adjust as needed.
  • When ready, serve the Bean Bruschetta with crackers, crostini, or toasted bread. If serving over salad greens, you may want to make extra dressing.

Recipe Video

Notes

  • *Recommend getting a block of feta and crumbling it yourself if possible. This is often more flavorful and a better price (check the per ounce price to compare).

I hope you enjoy this Bean Bruschetta and would love to hear what you think in the comments!

Bean Bruschetta with great northern beans, tomatoes, basil, and feta served with crackers

Bean Bruschetta Nutrition Facts

I created these nutrition facts for this Bean Bruschetta in Nutritionist Pro. Numbers may vary with factors such as slightly different ingredients or brands. Note that this does not include crackers or greens, just the bean bruschetta mix.

Bean bruschetta nutrition facts

Maybe you’re looking at these nutrition facts thinking, “Well, that’s nice, but how does this compare to a bruschetta made with only tomatoes?” Funny you should ask! Because I just so happened to decide it would be helpful to run that in Nutritionist Pro as well so we could make that comparison.

What About Compared to Tomato Bruschetta?

For these nutrition facts, instead of 1 and 1/2 cups each of beans and tomatoes, I entered 3 cups of tomatoes and no beans. So, what are some of the main differences we see?

Tomato bruschetta nutrition facts - 100% tomatoes

In 1 serving of bean Bruschetta, there are about 5.8 grams of dietary fiber and 8.8 grams of protein. In the Tomato Bruschetta, there are only 1.1 grams of fiber and 3.8 grams of protein. There is a little bit more vitamin A and C in the Tomato Bruschetta, but the Bean Bruschetta has more iron and is likely going to better help keep you full.

Please know that this is not anti-tomato! I love tomatoes (which is part of why the original recipe includes them), and they’re helping bring great things, like vitamin C that helps increase our body’s ability to absorb the iron in beans. The point of these nutrition facts is rather to demonstrate how much fiber and protein the beans are bringing to this recipe. Anyway, just food for thought!

The moral of the story: adding beans to your favorite dishes is an easy way to incorporate them without having to really learn brand new recipes, all while majorly boosting nutrition. For example, what about adding beans or other pulses (e.g., chickpeas, black-eyed peas) to your Waldorf Salad? Or perhaps to a smoothie? Or shoot, even to a brownie! Or make simple swaps, like sometimes using a pulse pasta instead of a wheat pasta.

Spins on Bean Bruschetta

Try this recipe with different shapes, sizes, and colors of beans, and it will feel unique every time! Want to use a white bean but don’t have great northern beans on hand? Navy beans work well. Plus, they are smaller than great northern beans so will bring a different mouthfeel – and potentially stay on smaller crackers better. In general, white beans tend to be milder and will take on the flavor of the other ingredients and the sauce. Beans like pinto beans or red kidney beans, on the other hand, will be earthier.

I also really like this bruschetta with lentils! The lentils are smaller, so they fit a bit better on a cracker. That being said, the creaminess of the beans is also delightful. Really, you can’t lose with pulses.

Lentil Bruschetta

6 Comments

  1. Lia Harper

    This looks delicious and easy to make! A great summer recipe!

  2. Lia Harper

    Getting together with neighbors tomorrow. I am going to make this!!

  3. Lia Harper

    I did make this to take to the neighbors for a get together. It was very easy to make and tasted delicious! Everyone loved it! I’ll be making this again. Thanks for the great and easy recipe!

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