Salada de feijão-branco com croutons | Rita Lobo | Cozinha Prática

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier while sunflower oil is more affordable.

bread

🥗Healthier: whole grain bread

💰Cheaper: store-brand bread

Whole grain bread is healthier, while store-brand options can be cheaper.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro offers a fresh taste, while green onions are often less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is a cost-effective alternative.

Slice half of a red onion into thin half-moons.

Soak the sliced onion in a bowl of water with ice and a bit of vinegar to remove its bitterness.

Cut 2 cups of stale bread into 1 cm cubes.

Heat a skillet and add the bread cubes with 2 tablespoons of olive oil and a pinch of salt.

Toast the bread cubes for about 15 minutes until golden brown, stirring occasionally.

Add 1 teaspoon of dried rosemary to the bread cubes after they are golden and drizzle with a bit more olive oil.

Remove the croutons from the skillet to prevent burning.

Drain the canned white beans using a strainer.

Add the drained beans to a bowl along with the juice from half a lemon and 3 tablespoons of lemon juice.

Season the mixture with black pepper.

Mix in some of the croutons and reserve the rest for topping before serving.

Equipment Needed

Spice Level:

Dietary

Allergens