Tuscan Bread and Bean Salad
|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)|
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.