Garlicky Bean Salad with Chunky Croutons

Wealden-20120907-00374 edit

As the sky finally starts to offer a glimpse of sunshine, instantly summery, colourful salads visualise in my mind.

I am slightly salad fussy, I have to admit. There must be lots of textures, lots of flavours, and it must be robust enough to fill me up yet light enough not to make me feel sluggish on a blazing hot day (if we actually get any of those this year!).

This is that salad.

Check out my guest post on the amazing VBU (Vegan Bloggers Unite!) today!

*Recipe notes:

Use frozen beans, if not in season.

If you don’t have any garlic oil, you could try mixing a small clove of crushed garlic into the oil before drizzling; garlic oil is so easy to make, I simply pop about 5 peeled cloves of garlic into a bottle of olive or rapeseed oil and leave to infuse.

What you need per person:

2 inch thick slice (100g) of good, day old bread.

About 2 tablespoons garlic oil (*see note)

2 handfuls (1 cup) inch sliced flat beans

2 tablespoons sweetcorn kernels (fresh or frozen)

Cos lettuce leaves (50g)

1 tomato

5 green olives

1 tablespoon chopped fresh basil

How to make it:

To make the chunky croutons, preheat the oven to 200c. Take a chunk of good, preferably day old, bread (I use homemade poppy seed bread), about a 2 inch slice and cut into rough chunks. Place on a baking tray and drizzle over a tablespoon of garlic infused olive oil.  Bake for about 5 minutes or until toasted and crisp.

Heat a teaspoon or so of the garlic oil in a frying pan. Add a couple of handfuls of inch sliced flat green beans and saute over a medium high heat, stirring often until the beans are just starting to colour but are still crisp. Stir in 2 tablespoons of sweetcorn (fresh or frozen) just until heated through. Season to taste then set aside.

Arrange some Cos lettuce leaves in a salad bowl and top with a sliced tomato. Spoon over the slightly warm beans and a few sliced olives then arrange the chunky croutons on top. Finish with a grind of black pepper, extra garlic oil and chopped fresh basil.

Wealden-20120907-00376

Nutrition Facts
Serving Size 522 g
Amount Per Serving
Calories

613
Calories from Fat

308
% Daily Value*
Total Fat

34.2g
53%
Saturated Fat

5.1g
25%
Trans Fat

0.0g
Cholesterol

0mg
0%
Sodium

1660mg
69%
Total Carbohydrates

69.3g
23%
Dietary Fiber

9.5g
38%
Sugars

11.2g
Protein

11.9g
Vitamin A 105% Vitamin C 36%
Calcium 23% Iron 42%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

No cholesterol
High in vitamin A
Very high in vitamin B6
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18 Responses to Garlicky Bean Salad with Chunky Croutons

  1. The Vegan Green says:

    Love this idea – must try it!

  2. Yummy! Such a nice combination with the crispness of beans, sweetness of corn, saltiness of olives and fragrance of basil. Yep, I’m making this one for lunch this week:)

  3. Can’t resist but follow and see what you do next:) Thanks for dropping by and leading me to your blog. Jade

  4. This is on my to-make list now!

  5. laurasmess says:

    Hi Poppy! Gorgeous salad… yum, you’re definitely a woman after my own heart (my friends are now starting to call me “semi-vegan”… which secretly pleases me! But my husband may divorce me if I completely convert, haha). Thanks for checking out my blog. It’s so lovely to meet beautiful, generous cooks who create wholesome food around the world! Can’t wait to take a look through your archives 🙂

    • Poppy says:

      Laura, thanks for such a lovely message! 🙂

      I love it that you secretly like being called a semi-vegan! You certainly have some lovely looking vegan recipes on your blog!

      I’m on my way over to explore Laura’s mess some more.

      Poppy 🙂

  6. Jody and Ken says:

    Okay, this sounds good! You left a LIKE on our blog – thank you – so I thought I’d stop by. I read your bio and just out of curiosity (I’m not being provocative or critical) what does a vegan studying animal management do after finishing school? I assume if you had anything to do with farming it would be fruits and vegetables and nothing to do with animals… and most vegans I know don’t have anything to do with animals unless it’s working with a vet. Thanks. Ken

    • Poppy says:

      Hi Ken, thanks for your message and for your curiosity!

      There are many avenues a vegan studying animal management can take after finishing school outside of meat, dairy and egg farming. Fields include veterinary, animal behaviorism, animal nutrition, animal welfare/law/rescue, conservation, rare breed preservation, teaching, animal science, animal enrichment development….the list goes on!

      I hope this answers your question. Thanks for stopping by.
      Poppy 🙂

  7. elenianag says:

    Looks so yummy, will try it soon!

  8. mmm! I’m always trying out new salads and this looks delicious 🙂

    Francesca xo

  9. Pingback: Meal Plan Monday with Poppy’s Patisserie | Bunny Kitchen | My Plant-Based Family

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