Recipe 12 - Bread & Bean Salad

Do you have some leftover bread that's expiring soon? Fret not! This recipe will transformed your old bread into a hearty healthy salad.

RECIPE

Total Cook Time: 10 Minutes | Makes 4 servings

Ingredients:

6 slices of bread (sourdough goes very well), cubed

175g cherry tomatoes, halved

225g cooked butter beans (or 1 can)

1 cucumber, diced

150g sweet corn kernels

salt and freshly ground pepper, to taste

Dressing—
60ml apple cider vinegar

1 tbsp Dijon mustard

120ml olive oil

2 cloves garlic, minced

1 tsp dried oregano, chopped

1 tsp dried basil, chopped

Instructions:

Preheat oven to 170°C. Cut the bread into 1cm cubes. On a baking tray, arrange the bread cubes in a single layer and bake until toasted and lightly golden brown.

Make the dressing by whisking together the vinegar and mustard in a blender. Add in the oil and blend until thoroughly combined. Pour out into a small bowl and stir in the garlic, oregano and basil.

Assemble! In a large salad bowl, add the tomatoes, butter beans, cucumber, corn kernels and toasted bread. Drizzle desired amount of dressing over and toss to coat. Add salt and pepper to taste.

*note: leftover dressing can keep in the fridge for up to 3 days. Perfect for salads or pasta dish.