Bean and Corn Salad with Croutons
Simple, flavorful and filling, these bean and corn salad with croutons come together in very little time. Despite the short ingredient list, the salad is satisfyingly hearty, especially when the croutons are prepared in advance.
Updated : 01 September, 2026
Easy
About 30 min.
Ingredients
400 grams
Canned corn
400 grams
Canned beans
100 grams
Dark bread
5 grams
Parsley
5 grams
Dill
2 tablespoon
Mayonnaise
to taste
Herb mix
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the required ingredients.
Step 2
Drain the canned beans in a colander, rinse them with water and leave them to dry slightly. Drain, rinse and dry the canned corn in the same way.
Step 3
Cut the rye bread into slices no thicker than ¼ inch, then cut each slice into small strips.
Step 4
Spread the bread pieces on a baking sheet. Lightly sprinkle them with water or drizzle with vegetable oil, then season with herbes de Provence and salt. Mix well.
Step 5
Bake the croutons in an oven preheated to 350°F for about 20 minutes, stirring occasionally so they dry evenly.
Step 6
Remove the finished croutons from the oven, transfer them to a plate and leave to cool.
Step 7
Rinse the parsley and dill, dry them and chop finely.
Step 8
Combine the beans, corn, cooled croutons and chopped herbs in a salad bowl.
Step 9
Add the mayonnaise.
Step 10
Mix the salad thoroughly and serve immediately, before the croutons soften.
Author note
Share the recipe
