White Bean Melt

Ingredients

• 1 can Cannellini beans, canned no-salt-added, drained and rinsed
• 3 tbsp Plain nonfat Greek yogurt
• 2 tsp Dijon mustard
• 1 stalk Celery, finely diced
• ¼ Red onion, minced
• 1 tbsp Capers, rinsed and chopped
• 2 tbsp juice Lemon
• 2 tbsp Fresh dill, chopped
• 4 slices Whole grain bread
• 3 oz Sharp cheddar, grated
• 1 Roma tomatoes, sliced
• ½ tsp Black pepper

Method

1. Mash the beans roughly with the yogurt, Dijon, lemon and pepper — leave some whole for texture.
2. Fold in celery, red onion, capers and dill.
3. Toast the bread on a sheet pan under the broiler for 90 seconds a side.
4. Pile the bean mixture on, top with tomato and cheese, and broil 2-3 minutes until the cheese blisters. Watch it — broilers go from perfect to charcoal in about twenty seconds.
5. Eat immediately with a knife and fork.

Notes

✨ The restaurant touch

Rinsed capers. A tablespoon adds the briny pop people cannot identify but always notice.

🧒 For the kids

Skip the capers and onion, cut into fingers.

🌿 From the garden

Dill and tomatoes.

🥡 Leftovers

The bean salad keeps 3 days; assemble to order.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.