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Recipe Summary

Yield:
5 (2-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

285 calories; calories from fat 15%; fat 4.9g; saturated fat 2.5g; mono fat 1.7g; poly fat 0.7g; protein 14.8g; carbohydrates 45.6g; fiber 0g; cholesterol 9mg; iron 0mg; sodium 775mg; calcium 0mg.
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