Everything Bagel Salad with White Beans and Pesto

Your favorite bagel taste, but with a nutrient-dense spin!

Recipe Adapted from Tieghan Gerard's Half Baked Harvest: Super Simple

Serves Four

The Ingredients

• 3 tbsp extra virgin olive oil

• 1 everything bagel, roughly torn

• 1 (15 oz) can cannelloni beans, drained and rinsed

• 1/3 cup pesto

• 1 tbsp white wine vinegar

• Juice of 1 lemon

• Flaky sea salt, to taste

• Crushed red pepper, to taste

• 6 cups baby arugula

• 1/4 cup freshly shaved Parmesan cheese

• 1 tbsp Everything But the Bagel Seasoning

The Instructions

• In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the bagel pieces and toast, tossing occasionally, until lightly toasted, about 5 minutes. Remove the bagel pieces and place in a small bowl.

• In a medium bowl, toss together the cannelloni beans, pesto, the remaining 1 tbsp of olive oil, the vinegar, lemon juice, and a pinch of flakey salt and red pepper flakes. Add the arugula, parmesan, and everything but the bagel seasoning and toss.

• Top each salad with the bagel croutons and dig in!

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NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.