- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a large bowl, combine 2 tbsp (30 ml) of the oil with the garlic. Season with salt and pepper. Add the baguette cubes and toss to coat well in the oil. Spread out on a non-stick or parchment paper-lined baking sheet. Bake for 8 minutes or until golden. Let cool.
- Meanwhile, in the same bowl, combine the remaining oil with the vinegar and beans. Season with salt and pepper. Add the remaining ingredients. Season again with salt and pepper. Add the toasted bread and mix well. Let sit for 5 minutes to soften the bread, if desired.
- Transfer the salad to a large serving dish. Serve immediately.