My kind of beans (or rather bean salad) on toast: start with nicely cooked, flavourful beans (or high quality canned ones); I had some pinto beans in the fridge but borlotti or cannellini ones also would be great here. Slightly warm them so they take on the other flavours better and toss with finely sliced red onion, olive oil, red wine vinegar, lemon zest, salt and pepper. Add a few handfuls of parsley leaves which will wilt just a little bit, in a good way, and some quartered cherry tomatoes and canned tuna, too, if you feel like it.
Let the salad sit for a moment while you toast some decent bread then taste it and adjust seasoning, adding some lemon juice or whatever else it seems to need. Drizzle the hot toast with olive oil and pile on the beans, grind some more black pepper on top and be happy about your lunch.