Mixed Bean and Veggie Panzanella Salad
with a Lemon Vinaigrette
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 can
Mixed Beans
2 unit
Ciabatta Roll
(Contains Gluten)
56 g
Onion, chopped
10 g
Garlic
1 tsp
Italian Seasoning
20 g
Parsley
132 g
Mini Cucumber
170 g
Carrot
80 g
Tomato
1 unit
Lemon
Not included in your delivery
2 tbsp
Salt*
5 tsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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!)
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.
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.
Divide the mixed bean and veggie panzanella salad between bowls.
