Summer Salad with Red Kidney Beans and Herbed Croutons




Summer Salad with Red Kidney Beans and Herbed Croutons


Summer is a great time to eat light. It’s the perfect time of the year to tuck into fruit bowls and fresh salads. But let me be honest with you all; I just can’t call lettuce, tomato and cucumber a meal! I like my meals to be substantial and filling!

BUT salads can be a meal! Salads like this one are healthy, light, colorful and filling which is how I like my salads! I like playing around with my salads. I think once you have your basics in place and you know how to mix and match your flavors and textures there is nothing to stop you.  Chop up a veggie or two, add in some fruits for sweetness, toss some nuts for crunch, greens, pickles, cheese are also good, and you have got yourself a big bowl of happiness!

I had a few slices of brown bread in my refrigerator which wasn’t soft and fresh enough for sandwiches. I also had a small bowl of red kidney beans which I had boiled for some curry in the morning. Of course these two made their way into my salad bowl and resulted in this great recipe! For the dressing I got a little adventurous and added a hint of peach syrup along with some wine vinegar and olive oil which added a wonderful sweetness to the salad.

This recipe is a keeper!


Bread pieces



Seasoned Bread pieces being roasted



Cucumber, Tomatoes and Bell Pepper



Extra virgin olive oil and Wine vinegar



Peach syrup



Summer Salad with Red Kidney Beans and Herbed Croutons


[typography font=”Cantarell” size=”24″ size_format=”px” color=”#b36f98″]Ingredients:[/typography]

  • 1 medium cucumber
  • 1 yellow bell pepper
  • 3 tomatoes
  • 1 small bowl of boiled red kidney beans
  • 1 big bowl of herbed croutons


[typography font=”Cantarell” size=”24″ size_format=”px” color=”#b36f98″]Dressing:[/typography]

  • Extra virgin olive oil
  • Wine vinegar
  • Peach syrup
  • Salt
  • Pepper


Cut the bread small bite size pieces. Drizzle them with olive oil, salt and mixed Italian (dry) herbs and roast them in low heat. Toss them occasionally to prevent burning. Keep them in very low heat till crispy. I usually leave it till I get all the veggies chopped and ready by which time the croutons have reached the crispy perfection.


Chop cucumber, tomatoes and bell pepper. Add the kidney beans and mix everything well. In a separate bowl mix, olive oil, wine vinegar, peach syrup, salt and pepper.


Scoop the veggies in a bowl, drizzle the dressing and toss in the croutons just before serving. Mixing the croutons with the veggie mixture earlier can make it loose its crunch.


Enjoy along some soup or just by itself for a healthy meal.

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