Tomato, Bean, and Bread Salad

Tomato, Bean, and Bread Salad Recipe
Photo: Howard Lee Puckett; Styling: Sissy Lamerton

Yield:

Makes 6 servings
Total time: 1 Hour, 26 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 26 Minutes

Nutritional Information

Calories 265
Fat 8.4 g
Satfat 2.4 g
Monofat 0.9 g
Polyfat 1.1 g
Protein 9 g
Carbohydrate 39.1 g
Fiber 5.4 g
Cholesterol 7 mg
Iron 2.2 mg
Sodium 624 mg
Calcium 99 mg

Ingredients

4 (2.5-oz.) five-grain hoagie rolls
Vegetable cooking spray
1/2 cup light Caesar dressing
1/4 cup firmly packed fresh basil leaves, cut into thin strips
1 teaspoon fresh lemon juice
1 (19-oz.) can cannellini beans, drained and rinsed
1 large tomato, diced
1/2 medium-size sweet onion, thinly sliced
4 cups chopped romaine lettuce

Preparation

1. Preheat oven to 400°. Cut rolls into 1-inch cubes. Place cubes on a baking sheet; coat with cooking spray. Bake 6 to 7 minutes or until toasted.

2. Combine light Caesar dressing, basil strips, and lemon juice in a large bowl. Add bread cubes, cannellini beans, diced tomato, and sliced onion, tossing to coat. Chill 1 hour. Toss with lettuce before serving.

Note: We tested with Girard's Light Caesar Dressing.

Rebecca Guffey, Apex, North Carolina,

Southern Living

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note