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🥗 Salad with Kidney Beans and Thyme Croutons

395 kcal · 30 min · 4 servings

Ingredients

• Kidney beans 255 g
• Baby lettuce 400 g
• Toast bread 8 slices
• Butter 4 tbsp
• Thyme, grated pinch
• Olive oil 3 tbsp
• Mustard 1 tsp
• Vinegar 1 tbsp
• Honey 1 tsp
• Salt pinch
• Pepper, black ground pinch

Instructions

1. 1. Place the kidney beans in a sieve, let them drain, and rinse them well. Wash the lettuce thoroughly and let it drain. Remove the crusts from the toast bread and cut it into cubes of about 1 cm.
2. 2. In a pan over medium heat, melt the butter together with the thyme. Fry the toast bread cubes in the butter for about 4 minutes until they are golden brown. Let them drain on kitchen paper.
3. 3. In a bowl, mix the olive oil with mustard, vinegar, honey, salt, and pepper well. Then add the lettuce, kidney beans, and the croutons, and mix everything well before serving. Enjoy your meal!

Nutrition per serving

• kcal: 395
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 39 g