Blt bean salad
Indulge in the delicious blend of crispy bacon, fresh lettuce, tangy tomatoes, and hearty beans with this BLT bean salad. The perfect balance of flavors in every bite!
Ingredients:
- 2 slices whole-wheat sandwich bread, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 slices thick-cut bacon (about 110g), sliced into 1/4-inch-thick pieces
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh dill
- 3 tablespoons mayonnaise
- 3 tablespoons plain yogurt
- 1 1/2 tablespoons fresh lemon juice
- One 15-ounce can Great Northern or cannellini beans, drained and rinsed
- 1 heart of romaine, cut into bite-size pieces
- 1 cup cherry tomatoes, halved
Instructions:
- Heat up the oven to 200 °C.
- Mix the bread, olive oil, a touch of salt and a few grinds of pepper on a baking sheet with raised edges until blended, then spread out evenly. Cook until the croutons are golden brown and nicely toasted, stirring halfway through, for about 10 to 12 minutes.
- In the meantime, place the bacon in a medium frying pan and cook over moderate heat, stirring now and then, until it is crunchy and nicely browned, around 5 minutes. Move to a plate lined with paper towels using a slotted spoon to let the grease drain.
- For the sauce, blend the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons of water, 1/4 teaspoon of salt and a few grinds of pepper in a food processor until the herbs are finely minced, and the sauce has a vibrant green color. Taste and season with more salt and pepper if necessary.
- To put together, combine the beans, romaine lettuce, tomatoes, half of the croutons and half of the bacon in a large bowl. Add half of the herb-mayo sauce, then mix it all together. Transfer to a big serving bowl or platter, sprinkle with the remaining croutons and bacon, and drizzle with the remaining sauce.
Summary:
- Calories: 1755 kcal
- Fat: 109 g
- Protein: 62 g
- Carbs: 140 g
- Potassium: 3631 mg
- Magnesium: 363 mg