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.
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