Tomato, Bean, and Bread Salad

Name: Tomato, Bean, and Bread Salad
Total time: 86 min
Yield: Makes 6 servings
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

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Photo: Howard Lee Puckett; Styling: Sissy Lamerton

Hands-on Time

20 Mins

Total Time

1 Hour 26 Mins

Yield

Makes 6 servings

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

How to Make It

Step 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.

Step 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.

Step 3

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

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