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Tuscan Bean, Tomato and Bread Salad recipe

A ‘deliteful’ Italian-style bean, tomatoand bread salad.

Recipe: Tuscan Bean, Tomatoand Bread Salad

Croutons:4 cups cubed sourdough or Italian bread(3/4-inch cubes)
Vegetable cooking spray (may be garlic- or butter-flavored)Basil Dressing:1 cup packed basil leaves
2 tablespoons olive oil
1 to 2 tablespoons balsamic or red wine vinegar
2 tablespoons water
1/8 teaspoon saltSalad:
2 cups diced tomato
1 cup cubed cucumber
1/4 cup chopped onion
1 (15-ounce) can Great Northern beans or pinto beans, rinsed,drained
Salt and pepper, to taste

  • For Croutons: Generously spray bread cubeswith cooking spray and toss; spray again and toss. Arrange breadcubes on jelly roll pan; bake at 375°F (190°C) untiltoasted, about 8 to 10 minutes. Set aside.
  • For Basil Dressing: Process all ingredientsin food processor or blender until almost smooth. Refrigerateuntil ready to use. Makes about 1/2cup.
  • For Salad: In salad bowl, toss tomato,cucumber, onion and beans with Basil Dressing; season with saltand pepper, add toasted bread cubes and toss again. Serve immediately.

    Makes 4 main-dish servings or 8 side-dishservings.


    • Bread may be prepared 1 to 2 days in advance;cool and store in airtight container at room temperature.
    • Basil Dressing can be made 1 to 2 daysin advance; refrigerate, covered.
    • Any prepared basil or Italian dressingcan be substituted.

    Recipe provided courtesy of The Bean Education& Awareness Network.

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