Mealime recipe · lives on in MealPot
Cheesy "Baked Beans on Toast" with Mixed Greens & Celery Salad
- 30 min
- 2–6 servings
- 585 kcal / serving
Creamy cannellini beans spooned over toasted bread with melted cheddar, paired with a crisp celery and cucumber salad. It’s a quick, comforting weeknight option that comes together in about half an hour.
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Ingredients
- 1 (15 oz) cancannellini (white kidney) beans
- 2 stickscelery
- ¼ (8 oz) blockcheddar cheese
- ½English cucumber
- ⅛ cupplain Greek yogurt
- ½shallot
- ½ (5 oz) pkgspring mix (mixed greens)
- 1 (8 oz) cantomato sauce
- 4 sliceswhole grain bread
- English cucumbers
- shallots
From the pantry: apple cider vinegar, black pepper, cumin, ground, Dijon mustard, mayonnaise, paprika, pure maple syrup, salt, Worcestershire sauce
Cookware
baking dish · baking sheet pan · can opener · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon · tongs · whisk or fork
Directions
- Drain and rinse the cannellini beans, then transfer them to a small baking dish.
- Peel, halve, and mince half a shallot; add to the dish with tomato sauce, maple syrup, Dijon, Worcestershire, and spices. Stir to combine.
- Bake the beans on the lower rack at 450°F, stirring halfway through, until the sauce thickens and the beans are soft, about 15 minutes.
- While the beans cook, wash and dry the celery and cucumber.
- Whisk together the yogurt, mayo, water, vinegar, salt, and pepper to form a dressing.
- Slice the celery and dice the cucumber, then add them to the dressing and toss to coat.
- Coarsely grate the cheddar.
- Arrange the bread slices on a baking sheet and toast on the upper rack until golden, about 4–5 minutes, flipping once.
- When the beans are ready, stir them and spoon onto the toasted bread; top evenly with the cheese and return to the oven until the cheese melts, 3–4 minutes.
- Before serving, toss the mixed greens with the celery-cucumber dressing to finish the salad.
- Divide the baked beans on toast between plates and serve with the salad on the side.
Two tips
- Prep the celery and cucumber and whisk the dressing up to a day ahead and refrigerate.
- Leftover beans on toast reheat well; rewarm gently and add a little extra cheese if you like.
Nutrition per serving
- Calories
- 585 kcal
- Protein
- 30 g
- Carbs
- 75 g
- Fat
- 20 g
- Fiber
- 16 g
- Sodium
- 859 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.