Toasted Garlic Crostini

Sliced sautéed garlic, lemony arugula salad and your choice of beans combine deliciously atop crisp toasts

1⁄ cup frozen fava or lima 2 beans or edamame 3 tsp. olive oil

2 cloves garlic, thinly

sliced

11⁄ tsp. lemon juice

2

1⁄ tsp. pepper

8

2 cups baby arugula (1 oz.) 1⁄ cup Parmesan cheese 2 shavings (1 oz.)

2 Tbs. chopped fresh

parsley

8( 1⁄2" thick) slices crusty Italian bread (4 oz.), toasted

Cook beans according to package directions; let cool. In 10" nonstick skillet, heat 11⁄ tsp. oil over medium-low 2 heat; add garlic. Cook, stirring, until golden, 2– 4 min.; remove. Reserve.

In bowl, combine remaining 11⁄ tsp. oil with lemon 2 juice and pepper. Add arugula, beans, 1⁄ cup cheese and 4 parsley; toss until combined. Divide among bread slices; top with reserved garlic and remaining cheese.

Servings: 4. Active time: 10 min. Total time: 20 min. Calories: 184 Protein: 8g Fat: 9g (3g sat.) Chol.: 13mg Carbs.: 19g Sodium: 365mg Fiber: 2g Sugar: 2g