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Mixed Bean and Veggie Panzanella Salad

Mixed Bean and Veggie Panzanella Salad

with a Lemon Vinaigrette

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Crusty ciabatta is tossed with italian seasoning , shredded carrots, and a rich and meaty mixed beans. It's our light summery take on a hearty italian bean salad!

Tags:Veggie
Allergens:Wheat/BléSulphites/Sulfite
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredients

serving 2 people

1 can

Mixed Beans

2 unit

Ciabatta Bun

(ContainsWheat/Blé)

56 g

Onion, chopped

10 g

Garlic

1 tsp

Italian Seasoning

(ContainsSulphites/Sulfite)

20 g

Parsley

132 g

Mini Cucumber

170 g

Carrot

80 g

Roma Tomato

1 unit

Lemon

Not included in your delivery

2 tbsp

Salt*

5 tsp

Oil*

Nutrition Values
Nutrition Values
Calories588 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber14 g
Protein22 g
Sodium1000 mg
Utensils
Utensils
Grater
Zester
Measuring Cups
Strainer
Garlic Press
Large Bowl
Whisk
Baking Sheet
Measuring Spoons
Small Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 425°F (to toast the ciabatta cubes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the tomato into 1/2-inch cubes. Cut the cucumbers into 1/2-inch cubes. Grate the carrot. Roughly chop the parsley. Reserve 1/4 cup bean liquid, then drain and rinse the beans. Zest, then juice half the lemon, then cut the remaining lemon into wedges.

2

Cut ciabatta into 1-inch cubes. Mince or grate garlic. In a large bowl, whisk together garlic and 2 tbsp oil. Season with salt and pepper. Add ciabatta and stir to coat. On a baking sheet, arrange cubes. Toast in the centre of the oven, stirring halfway through cooking, until lightly golden, 10-12 min. (TIP: Keep an eye on them so they don't burn!)

3

Meanwhile, heat a medium non-stick pan over medium-high heat. Add 1 tbsp oil, then the onions and Italian seasoning. Cook, stirring together, until the onions soften, 2-3 min.

4

In a small bowl, whisk together the lemon zest, reserved bean liquid, 2 tbsp lemon juice and 2 tbsp oil. Season with salt and pepper. In the same large bowl, toss together the toasted ciabatta, onion mixture, veggies, beans and parsley. Drizzle over the dressing from the small bowl and toss together.

5

Divide the mixed bean and veggie panzanella salad between bowls.