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Bean, Tomato, and Bread Salad Recipe

Bean, Tomato, and Bread Salad Recipe

8 servings

Use summer ripe tomatoes for best flavor. Any favorite bean can be used.



3 cups cubed sourdough bread (1/2-inch)

Olive oil cooking spray

2 large tomatoes, cubed

1/2 small red onion, thinly sliced

2 cans navy or Green Northern, beans, rinsed, drained

1 cup chopped roasted red peppers

Salt and pepper, to taste


Parmesan Vinaigrette

2-4 tablespoons each: olive oil, red wine vinegar

2 tablespoons each: grated fat-free Parmesan cheese, chopped fresh

or 1 1/2 teaspoons dried basil and oregano leaves

1 teaspoon minced garlic


Spray bread cubes generously with cooking spray, arrange in single layer on jelly roll pan. Bake at 350 degrees until golden, 10 to 15 minutes, stirring occasionally. Cool. Combine tomatoes, onion, beans and roasted red peppers in salad bowl, pour Parmesan Vinaigrette over and toss. Season to taste with salt and pepper. Let stand 15 to 30 minutes, add bread cubes toss. Serve immediately.


Parmesan Vinaigrette : Mix all ingredients


Per Serving:

Calories: 199

% of calories from fat: 19

Fat (gm): 4.2

Saturated fat (gm): 0.7

Cholesterol (gm): 0

Sodium (mg): 454

Protein (gm): 9.8

Carbohydrate (gm): 30.4

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