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Bread Salad
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with tomato, cucumber and canned white beans


Serves/Makes:4 or more

  • 1/2 loaf Italian or sourdough bread, cut into 3/4-inch cubes (about 4 cups (950 ml) total)
  • best quality nonstick cooking spray
  • 1/4 cup (60 ml) olive oil
  • 2 tbsp (30 ml) balsamic vinegar
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) black pepper
  • 2 large ripe tomatoes, diced
  • 1 large cucumber, cubed
  • 1 medium red onion, chopped
  • 1/2 tsp (2 ml) dried basil or equivalent amount of fresh
  • 1 15 oz (420 grm). can cannellini or small white beans, rinsed and drained
  • Preheat the oven to 375 degrees (200 C.).
  • Place the bread cubes in a large bowl and generously coat with the cooking spray; toss, coat again, then toss again.
  • Place on a baking sheet and bake for 8 to 10 minutes, or until golden.
  • In the same large bowl, combine the olive oil, vinegar, salt, and pepper; mix well.
  • Add the tomatoes, cucumber, onion, basil and beans; toss to coat well.
  • Add the bread cubes then toss gently.
  • Can serve immediately but it is good after chilling for an hour, allowing bread to slightly absorb dressing.
Adapted from a recipe from the Bean Education and Awareness Network

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