Lenten salad with beans
A lean bean salad can be prepared very quickly if you have ciabatta croutons on hand. Therefore, make them larger and store in a dry place (preferably in a jar with a lid) for 2-3 days. All the rest of the ingredients of a lean salad are organized in a matter of minutes: onions and celery are cut, the beans are thrown into a colander or into a sieve. We recommend that you rinse the latter with boiled cold water to rid the beans of the starchy liquid. Then the lean salad with beans will turn out to be especially crispy, light and very tasty.
Ingredients
Servings 4–6- 1 can (400 g) red beans
- 1 can (400 g) white beans
- half a lean ciabatta
- 1 sweet red onion (preferably Crimean)
- 4-5 celery stalks with green leaves
- 2 garlic cloves
- 100 ml vegetable oil
- 1 st. l. red wine vinegar
- freshly ground black pepper
- salt
Cooking
Step 1
Prepare croutons for lean bean salad. Preheat oven to 180°C. Crush and peel the garlic, put in a glass of a blender, salt, pour in the oil and beat until smooth.
Step 2
Tear the ciabatta with your hands into bite-sized pieces. Line a baking sheet with parchment paper, drizzle with garlic oil (reserve about half) and place the baking sheet in the oven. Bake until bread is browned. Cool the croutons for a lean salad.
Step 3
For a lean bean salad, finely chop the celery along with the leaves. Peel the onion and cut into thin half-feathers, salt, sprinkle with vinegar.
Step 4
Drain the beans in a colander and rinse with drinking water if desired. Mix the beans with the onions, celery, and the remaining garlic oil. Season with pepper.
Step 5
Divide the lenten bean salad among bowls, top with toasted bread, season with more pepper, and serve.