
Bean and crouton salad is something I often make when I don't have time for complex recipes but still want something nourishing and rich. This salad is a true lifesaver: all the ingredients are accessible, and preparation takes no more than 15 minutes. I use canned white or red beans – depending on what I have at home. They are soft, pleasant in taste, and pair well with the other components. The key is to rinse them under cold water and let the excess liquid drain, so the salad doesn’t turn out watery.
I always make the croutons myself. I simply cut white bread into cubes and toast them in a dry pan or in the oven until golden. If I want something more interesting, I use rye bread or season the croutons with dried garlic or spices. But even without extra flavors, they add a delightful crunch that contrasts well with the tender beans.
I use hard cheese – usually Gouda or Edam. Its grated texture blends well with mayonnaise, forming a soft, creamy base. Garlic adds a spicy kick and character. I usually add one clove, but sometimes more if I’m making it for adults. I dress the salad just before serving – otherwise, the croutons will get soggy and lose their charm. I serve the salad chilled, sometimes garnished with herbs – it looks modest but very appetizing. Most importantly, it always disappears from the table first.
Ingredients for Bean and Crouton Salad
How to Make Bean and Crouton Salad
Prepare the Ingredients
I start with the beans – drain the liquid, rinse under running water, and leave them in a sieve to dry completely. Then I grate the cheese using a medium grater – semi-hard cheese with a mild creamy taste works best. I peel the garlic and chop it with a knife or grate it – depending on how strong a flavor I want.
Mix the Main Ingredients
In a large bowl, I combine the beans, grated cheese, and garlic. Then I add a few spoonfuls of mayonnaise, a little salt, and ground pepper. I gently mix everything with a spatula or spoon, trying not to mash the beans. At this point, the mixture should be tender but not runny. If I’m preparing it in advance, I refrigerate it – this helps the flavors meld.
Add the Croutons Before Serving
I make croutons from white bread: cut into cubes and toast in a dry skillet or oven. Sometimes I use a baguette – the crust turns out especially tasty that way. I add the croutons only right before serving – mix them with the base and serve immediately. This preserves the crispy texture that my family enjoys so much.
Tips
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Always rinse the beans – this improves the taste and removes excess salt or preservatives.
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Always add the croutons last – otherwise, they’ll get soggy and lose their texture.
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For a spicy touch, use garlic croutons or add a bit of whole-grain mustard to the mayonnaise.
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You can add a boiled egg or a few slices of ham to make the salad even more filling.
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To save time, use store-bought croutons – but choose ones without flavor enhancers.