Bean bruschettaReviewed by our expert panel
(at time of publication)
- 2 large tomatoes, chopped
- 1 clove garlic, crushed
- 2-3 tablespoons chopped fresh parsley or basil
- 1 medium red capsicum, chopped
- 1 Lebanese cucumber, chopped
- 1 small red onion, finely chopped (optional)
- zest and juice of 1 lemon
- cracked black pepper
- 1 small avocado
- 4 slices seeded sourdough or wholegrain bread
- ½ cup refried beans
1 In a large bowl, combine tomatoes, garlic, herbs, capsicum, cucumber, onion, if using, and lemon zest. Season with pepper, sprinkle with 2 tablespoons of lemon juice and mix well to coat.
2 Divide mixture between 2 plastic containers. Seal with an airtight lid and refrigerate overnight.
3 When ready to eat at work, dice avocado and add to mix. Toast bread in toaster or under a preheated grill. Spread toast with refried beans. Top with bruschetta mix and serve.
Make it gluten free: Use gluten-free bread and check refried beans are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 3g
Dietary fibre 15g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information