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.

Note:

Rebecca Guffey, Apex, North Carolina,

Southern Living

December 2009
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