There’s a few things I really love… fresh herbs, beans, peas and garlic toast! This vegan bean salad recipe combines all of them for a seamlessly delicious meal. I love the contrast between the warm, crisped garlic toast, and the cool, fresh bean salad. The celery brings some crunch, and the sherry vinegar brings the acidity. At once, this recipe is hearty, simple, and SO GOOD!
I like having this herby bean salad for lunch, picnics, and sometimes, for a light dinner. It will keep for about 2-3 days in the refrigerator. If you can wait and allow it to marinade overnight, it tastes even better! While I used sherry vinegar for this recipe, you could also consider using white wine vinegar.
Garlic toast is very easy to make. Slice a baguette length-wise, and then, cut each half in half. Slather it with vegan butter or brush it with olive oil. Sprinkle it liberally with fresh ground black pepper, kosher salt, and garlic powder.
You can either broil the garlic toast in the oven on top of a parchment lined cookie sheet, or throw it on the grill. Either way, watch it carefully to make sure it doesn’t burn. It crisps up really quickly.
Next thing you know, you’ll have some garlic toast that is gooshy-wonderful in the center and slightly browned around the outside. It’s like one big, buttery crouton begging for this delicious salad to live on top of it.
Herbed Bean Salad with Garlic Toast
1 shallot, chopped
¼ cup olive oil
3 Tbsp sherry vinegar (see note above)
2 celery stalks, chopped
¼ cup flat leaf parsley, finely chopped
3 Tbsp fresh dill, chopped
3 Tbsp fresh mint leaves, chopped
3 Tbsp fresh chives, chopped
15.8 ounce can of black-eyed peas, drained and rinsed
15 ounce can of cannellini beans, drained and rinsed
4 slices of garlic toast, to serve (see note above)
Arugula, to serve
1. In a skillet, add the olive oil and shallot over medium-low heat. When the shallot starts to sizzle, turn it down to low, and allow the shallot to cook for ~1-2 minutes without getting crispy or burning. This will infuse the oil with flavor. Add the shallot and olive oil to a large mixing bowl with the sherry vinegar, and let it sit for about 5 minutes.
2. Add the celery, parsley, dill, mint, chives, black-eyed peas, and cannellini beans to the large mixing bowl. Combine, and season with salt. Taste, and adjust seasonings, if necessary. Serve over warm garlic toast with fresh arugula.