Bean, corn, and bacon salad
Description
Minimum effort — excellent result. This salad can be served as a main dish with garlic croutons. Can be served immediately.
Instructions
- 1
Step 1
1. In a small saucepan, bring salted water to a boil. Cook the beans over medium heat, stirring occasionally, for about 5 minutes if using fresh beans, or 20–25 minutes if using frozen beans. Drain the water, transfer the beans to a colander, and rinse under cold running water. Set aside.
- 2
Step 2
2. In a skillet, cook the bacon over medium heat until crispy. Transfer the bacon to paper towels, then finely chop. Drain all the fat from the skillet, leaving only 1 tablespoon of fat. Add olive oil and sauté the chopped onion over medium heat, stirring frequently. Add minced garlic and cook for 1 minute. Add halved tomatoes, corn kernels, and vinegar. Cook, stirring, until the tomatoes begin to break down.
- 3
Step 3
3. Remove the skillet from the heat and carefully mix in the cooked beans and half of the bacon. Let cool to room temperature, then gently stir in the basil and arugula. Season with salt and pepper to taste. If desired, mix in the garlic croutons and sprinkle with the remaining bacon before serving. To make the croutons, slice the bread into 1 cm thick pieces. Brush with oil and fry over medium-high heat until golden on both sides. While still hot, rub the bread with a cut clove of garlic and sprinkle with salt. Cut into small cubes.