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Tuscan Bread and Bean Salad

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Ingredients
  Italian bread slice 8 Ounce (8 Pieces, 1 Ounce Each, 3/4 Inch Thick)
  Seeded diced tomato 1 1⁄2 Cup (24 tbs)
  Peeled diced cucumber 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Chopped purple onion 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Fat free italian dressing 1⁄4 Cup (4 tbs)
  Minced fresh basil 2 Tablespoon
  Sliced ripe olives 3 Tablespoon
  White wine vinegar 2 Tablespoon
  Canned cannellini beans 15 Ounce, rinsed and drained (1 Can)
Directions

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.
Combine tomato and remaining 10 ingredients in a large bowl; toss well.
Add toasted bread cubes to bean mixture just before serving; toss lightly.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1374 Calories from Fat 228

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 12.5 g62.4%

Trans Fat 0 g

Cholesterol 56.1 mg18.7%

Sodium 2304.8 mg96%

Total Carbohydrates 205 g68.4%

Dietary Fiber 40.6 g162.6%

Sugars 21.2 g

Protein 80 g159.9%

Vitamin A 118.6% Vitamin C 130.5%

Calcium 104.4% Iron 104.3%

*Based on a 2000 Calorie diet

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Tuscan Bread And Bean Salad Recipe