4 cups cubed sourdough or Italian bread (3/4-inch cubes)
Vegetable cooking spray (garlic or butter flavored)
2 cups diced tomato
1 cup cubed cucumber
1/4 cup chopped onion
1 15-ounce can Great Northern beans or Pinto beans or 1-1/2 cup cooked dry-packaged Great Northern beans or Pinto beans, rinsed, drained
Salt and pepper, to taste
Basil Dressing (recipe follows)
Generously spray bread cubes with cooking spray and toss; spray again and toss.
Arrange bread cubes on jelly roll pan; bake at 375-degrees until toasted, about eight to ten minutes. Set aside.
In salad bowl, toss tomato, cucumber, onion and beans with Basil Dressing (below); season with salt and pepper, add toasted bread cubes and toss again. Serve immediately.
1 cup packed basil leaves
2 tablespoons olive oil
1 to 2 tablespoons balsamic or red wine vinegar
2 tablespoons water
1/8 teaspoon salt
Process all ingredients in food processor or blender until almost smooth. Refrigerate until ready to use.
Note: Any canned or dry-packaged bean variety can be easily substituted for another.
Recipe makes 4 servings.
Serving size: 1/2 cup salad with 1/8th cup dressing
Calories: 296; Total Fat: 9g; Cholesterol: 0mg; Sodium: 494mg; Carbohydrates: 45g; Protein: 12g; Fiber: 1g
- Bread may be prepared one to two days in advance; cool and store in airtight container at room temperature.
- Basil Dressing can be made one to two days in advance; refrigerate, covered. Any prepared basil or Italian dressing can be substituted.
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