Chef's Pick
4 min.
720 cal.
2 serv.
No Heat
Cook time: 4 minutes
Drain + rinse beans; add to a bowl then toss with pesto
Wash + dry tomato; thinly slice
Cut half of bread into 4 slices then toast (if desired) until warm + golden; smash kidney beanss onto 2 slices of bread then top with a handful of arugula + tomato slices
Toss remaining arugula with vinaigrette; divide all to plates
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
720
32g
42
Saturated Fat
3g
15%
Trans Fat
0g
0mg
0%
1160mg
51%
85g
31%
Dietary Fiber
15g
54%
Total Sugars
13g
Included 6g added sugars
12%
27g
0%
10%
10%
16%
13%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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