Tuscan Bread and Bean Salad

Oxmoor House
5 (2-cup) servings.


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8 (1-ounce) slices Italian bread (3/4 inch thick)
1 1/2 cups seeded, diced tomato
1 cup peeled, diced cucumber
1/2 cup grated Parmesan cheese
1/2 cup diced celery
1/2 cup chopped purple onion
1/4 cup chopped fresh parsley
1/4 cup fat-free Italian dressing
2 tablespoons minced fresh basil
3 tablespoons sliced ripe olives
2 tablespoons white wine vinegar
1 (15-ounce) can cannellini beans, rinsed and drained


Cut bread into cubes. Arrange bread cubes in a single layer in a 15- x 10- x 1-inch jellyroll pan. Bake at 375° for 20 minutes or until golden. Remove from oven, and let cool completely.

Combine tomato and remaining 10 ingredients in a large bowl; toss well. Add toasted bread cubes to bean mixture just before serving; toss lightly. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 285
Caloriesfromfat 15 %
Fat 4.9 g
Satfat 2.5 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 14.8 g
Carbohydrate 45.6 g
Fiber 0.0 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 775 mg
Calcium 0.0 mg