Weelicious founder Catherine McCord’s newest cookbook is here and it’s the perfect time to embrace her ‘Meal Prep Magic’. As we transition into the warmer half of the year, you may be craving simpler foods and shorter prep times — let McCord show you how to make it all work!
This ain’t your grandma’s bean salad, or your supermarket’s salad bar or school cafeteria’s version either—all of which give me the willies. This one is from another universe. A better universe. Full of soft and creamy white beans, crunchy and garlicky homemade croutons, plus a big citrusy burst of lemon flavor throughout, this salad will destroy any less than positive notion you may have of what a bean salad can be, making it the ultimate picnic meal or dish you bring over to impress a friend.
Lemony White Bean Crunch Salad
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4 to 6
2 cups 1-inch cubes of bread (French, ciabatta, or other favorite bread)
3 tbsp olive oil
2 tbsp unsalted butter, melted
2 cloves garlic, chopped
1 tsp kosher salt
2 15-ounce cans white beans, drained and rinsed
1 shallot, thinly sliced
1 cup cherry tomatoes, halved
2 cups loosely packed arugula
Juice and zest of 1 lemon
1. Preheat the oven to 350°F. Place the bread cubes on a baking sheet, drizzle with 2 tbsp of the olive oil, and toss with the butter, garlic, and salt.
2. Bake for 15 to 20 minutes, or until the bread is crunchy and golden.
3. While the croutons bake, place the beans, shallot, cherry tomatoes, and arugula in a large bowl. Squeeze the lemon juice over the top, add the zest and the remaining 1 tbsp olive oil, and toss to thoroughly coat.
4. Add the hot croutons straight out of the oven and toss to combine.
Tip: Almost any raw vegetable—chopped cucumbers, bell peppers, fennel, and/or canned artichokes or hearts of palm—will be magical in this salad. A handful of chopped fresh herbs like chervil, parsley, basil, chives, or dill would be a zippy addition too.