Haricot Bean & Crouton Salad
The mixed textures of the soft haricot beans, the crunchy vegetables and croutons give this salad a perfect bite.
piece of potato
(approx. 200 g)
small pickled cucumber
(approx. 30–50 g)
slice of wholemeal / brown bread
(according to your taste)
Sour cream or egg free mayonnaise
Soak the haricot beans for 12 hours and then rinse.
Peel and cut the carrots and potatoes into even cubes and add to a saucepan.
Mix in the haricot beans in the saucepan and boil in salted water for 10 minutes or till soft.
Cut the bread in to cubes of similar size to the carrots and potatoes and sauté in a frying pan with vegetable oil.
Finely slice or grate garlic and sauté with the bread to add flavour.
Chop the pickled cucumber and mix all the ingredients together with the sour cream or egg free mayonnaise and leave to sit for one hour before serving.