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Warm Chimichurri White Bean Salad with Croutons

Warm Chimichurri White Bean Salad with Croutons

Cooking Time: 25 minutes

Serves 4-6

What You Need:

  • 4 slices sourdough bread
  • Olive oil
  • 1 pouch of Haven’s Kitchen Herby Chimichurri
  • 1 bunch of Dinosaur kale, chopped
  • 2 15oz cans of white beans, drained and rinsed
  • ½ red onion, thinly sliced
  • Salt

 How to Make it:

  1. Make croutons: preheat oven to 400° F. Cut the bread into cubes. Toss with a glug of olive oil. Spread on a baking sheet and bake about 10 minutes, until crispy. Remove from oven, and in a bowl, toss the croutons with about ¼ pouch of Chimichurri. Set aside
  2. In a large skillet, heat enough oil to coat the pan. Add kale, and when you see it start to wilt, add the beans and the red onion
  3. Once they’re warm, cut the heat and squeeze another ¼ pouch of Chimichurri into the pan and stir. Salt to taste. Toss with croutons
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