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Photo: Howard Lee Puckett; Styling: Sissy Lamerton Photo by: Photo: Howard Lee Puckett; Styling: Sissy Lamerton

Tomato, Bean, and Bread Salad

Southern Living DECEMBER 2009

  • Yield: Makes 6 servings
  • Hands-on:20 Minutes
  • Total:1 Hour, 26 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 8.4g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.1g
  • Protein: 9g
  • Carbohydrate: 39.1g
  • Fiber: 5.4g
  • Cholesterol: 7mg
  • Iron: 2.2mg
  • Sodium: 624mg
  • Calcium: 99mg

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Tomato, Bean, and Bread Salad recipe