BLT Bean Salad
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Craving a fresh twist on a classic favorite? This recipe combines bold flavors and crunchy textures for a dish that’s anything but ordinary!
Ingredients:
Image Credit: Food Network
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 4 ounces), 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
- Preheat the oven to 400°F.
- Place the bread, olive oil, a pinch of salt, and several cracks of pepper on a rimmed baking sheet, tossing to combine, then spread them into an even layer. Bake for 10 to 12 minutes, or until the croutons are golden brown and crisp, stirring halfway through.
- In the meantime, cook the bacon in a medium skillet over medium heat, stirring occasionally, until crispy and browned, about 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- For the dressing, blend the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt, and several grinds of pepper in a food processor until smooth and vibrant green. Taste and adjust seasoning with more salt and pepper if needed.
- To assemble, toss the beans, romaine, tomatoes, half the croutons, and half the bacon in a large bowl with half of the herb-mayo dressing. Transfer to a serving bowl or platter, then top with the remaining croutons, bacon, and drizzle with the rest of the dressing.
