Cheese & Bean Salad with Crunchy Croutons

Salads sometimes mean light meals, but this Bean, Cheese & Croutons Salad brings in substance, crunch, and flavor all at once. Tender white beans meet the sharp bite of hard cheese, balanced by the tang of pickled cucumber and the sweet notes of carrot. Then, just when you think it’s soft and creamy, crunchy croutons jump in to surprise you.

It’s the kind of salad you want for festive dinners or days when your menu needs something filling yet fresh. And best of all—it’s easy to make, with simple ingredients, and bowls vanish fast once served.

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  The beans should be washed and covered with cold water the day before preparing the salad and left overnight to soak, which helps reduce cooking time. Other varieties of beans can also be used.
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  Wash the beans and boil them in a pot of fresh water until tender. When boiling them, make sure the beans do not overcook. To this end, add salt just before the beans are done cooking.
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  Grate the carrots, preferably using a fine grater.
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  Grate the cucumber as well. Drain off any excess liquid so that the salad does not become soggy. Grate the cheese as well.
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  Combine the ingredients in a bowl.
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  Season with mayonnaise. You can use a mixture of sour cream and mayonnaise, which will give the dressing a slightly more delicate flavor. Add salt to taste. Serve the salad sprinkled with homemade croutons. You can dry them yourself in the oven by cutting fresh wheat bread into cubes, or you can buy ready-made croutons in the store. But you need to be careful with flavorings so as not to drown out the natural taste of the food.
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  The salad should be served immediately after cooking so that the croutons do not become soggy, or add them just before serving.