Dilly Beans and Peas on Ricotta Toast

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better. While we love mild, small cannellini beans, any kind of white canned bean (or even chickpeas!) would work great here. Just be sure they're not "low-sodium" or you'll be setting yourself up for an under-seasoned situation. Buy full-fat ricotta—it's creamier and flavorful than its low-fat counterparts. And once you've piled the beans on the bread, don't leave any of that mustardy, vinegary dressing behind: Drizzle it over your toasts to take full advantage of its zingy punch.