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. 





Total Cook Time: 10 Minutes | Makes 4 servings



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


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




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. 

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