Eating Pegan Recipe | White Bean Kale Salad With Tahini Dressing

White Bean Kale Salad With Tahini Dressing

2 cups white or wheat bread (cubed // day old is best)
1/4 cup olive oil (or other neutral oil, such as avocado)
1/4 tsp each garlic powder, sea salt + black pepper
1 15-ounce can white or butter beans (rinsed and drained)
1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
1 Tbsp olive oil
1/4 tsp sea salt
1 Tbsp fresh parsley (chopped // plus more for topping)

  • If making croutons (optional), preheat oven to 325 degrees F (162 C).
  • Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
  • Spread on a bare baking sheet and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
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