Corn and Bean Salad with Garlic Croutons

Cooking method

1. Step 1:

   

   How do you make a corn and bean salad? Gather all your ingredients. I used canned beans and corn, but if you'd rather skip the canned stuff, cook dried or fresh corn and beans until tender instead. Fresh garlic is a must here — it gives the salad the kick it needs. In a pinch you could use garlic powder, but fresh is much better.

2. Step 2:

   

   Store-bought croutons come in every flavor imaginable, but I really recommend making your own — it's quick and easy. They're handy for all kinds of dishes, or just for snacking, and they come out incredibly tasty and crisp. Slice the rye bread thin. You can cut larger pieces if you like, but since these are for salad, I cut them into thin strips.

3. Step 3:

   

   Heat 100 ml (about 7 tbsp) of oil in a skillet and fry the bread until crisp. For a lighter version, dry them in the oven at 350°F (180°C) for about 20 minutes instead.

4. Step 4:

   

   The croutons should be nicely browned.

5. Step 5:

   

   If you fried them in oil, drain the croutons on a paper towel to soak up the excess.

6. Step 6:

   

   Pour the remaining oil into the same skillet and add one crushed garlic clove. Cook over the lowest heat until the garlic is just lightly golden — watch it closely, garlic burns fast. You want it to give up all its aroma to the oil.

7. Step 7:

   

   Drizzle the garlic oil over the croutons, salt them, and toss. Your tasty, fragrant croutons are ready.

8. Step 8:

   

   Drain the beans and corn, then combine them.

9. Step 9:

   

   Add the remaining minced garlic. I grate mine on a fine grater, but you can chop it with a knife or run it through a press.

10. Step 10:

    

    Salt the salad lightly — keep in mind the croutons are already fairly salty.

11. Step 11:

    

    Dress the salad with mayonnaise. Homemade mayo is my top pick here. You could use sour cream instead, though mayonnaise really suits this salad best.

12. Step 12:

    

    Toss the salad together.

13. Step 13:

    

    Don't add the croutons right away — they'll go soggy. I like to scatter them over the salad just before serving, or set them out in a separate bowl alongside. Enjoy!