Lithuanian Bean and Cheese Salad With Crispy Bread

If you grew up with Lithuanian food, chances are you’ve encountered dishes that are hearty, filling, and comforting even in the darkest winter months. This Lithuanian bean salad — a mix of beans, cheese, garlic, and crispy fried bread — was one of those salads that always seemed to appear at gatherings, whether on glass stands at Christmas or in simple serving dishes at a family birthday. It’s one of those Lithuanian salads that uses humble ingredients, but tastes amazing!

Jump to:

• Lithuanian Winter Salad
• Christmas In Lithuania eBook
• Ingredient Notes
• Step-By-Step Method
• ​Serving Suggestions
• ​Storage & Making Ahead
• More Lithuanian Winter Recipes
• Lithuanian Bean Salad With Crispy Bread

Lithuanian Winter Salad

This salad is often made in colder months, when fresh vegetables are out of season. Instead, cooks relied on pantry staples like white beans, cheese, bread, and garlic to create something nourishing and flavorful.

It’s also a nostalgic winter salad that makes an appearance around Christmas time, and I’ve included it in my eBook Christmas in Lithuania because it's an old favorite on our festive table.

Ingredient Notes

• Sourdough bread: Cut into small cubes and fried until golden and crisp. Typically, a traditional Lithuanian bread, known as Palangos Duona, is used, but sourdough is a very close substitute. Dark rye bread can also be used for a stronger flavor. In Lithuania, we love fried - you must try Lithuanian Fried Garlic Bread With Cheese next!
• Neutral oil: Sunflower or rapeseed oil is traditional, but olive oil can be used if that’s what you keep in your pantry.
• Cannellini beans: Or a can of any other white beans is the most convenient. You can also cook dry beans in a small saucepan with enough water until tender.
• Gouda cheese: Lithuanians love a mild cheese. Mild Cheddar or Emmental are also a great choice.
• Mayonnaise: Adds creaminess. Some families mix in a spoonful of sour cream or even a dash of lemon juice for a brighter taste.
• Garlic: Fresh and finely minced. A little goes a long way in this salad.

EXTRAS: Some families add cubed apples, fresh herbs (mostly parsley), dill pickles and/ or finely chopped red onion. 

Step-By-Step Method

1. Cut crusts off sourdough bread and slice into small cubes.

2. Heat oil in a large skillet over medium heat. Fry the bread, stirring now and then, until crispy and golden. Transfer to paper towels to drain.

3. Drain the beans and rinse under cold water. Let them dry in a colander.

4. Cube the cheese into bite-sized pieces.

5. In a large bowl, combine beans, cheese, fried bread, garlic, and mayonnaise. Add a pinch of black pepper and salt to taste.

​Serving Suggestions

In Lithuania, this salad is often eaten as a quick lunch on its own, but it shines brightest as part of a spread of an eclectic mixture of cold appetizers. Think chicken and apricot roulade, Lithuanian potato salad, deviled eggs with mackerel, or even fried fish like kefir-battered pollock or sole filets.

For me, this salad always brings back memories of childhood tables covered in china tableware and mismatched tea plates, with everyone helping themselves to “just a spoonful” before piling on more.

​Storage & Making Ahead

This salad is best eaten fresh, while the bread cubes are still crunchy. That said, many Lithuanians actually love the version where the bread soaks up the mayo and turns soft. In fact, you can find prepackaged versions of this salad in nearly every grocery store in Lithuania, the bread chewy but the whole thing still delicious.

If you’d like to make it ahead:

• Keep the bread separate until just before serving for maximum crunch.
• Or embrace the softer texture by letting it sit in the fridge, covered, for 4–12 hours.
• Store leftovers in an airtight container in the fridge for up to 2 days.

More Lithuanian Winter Recipes

If you enjoyed this Lithuanian bean salad, you might also like exploring other Lithuanian salads that show up in the colder months, from various beetroot salads to imitation crab salad.