Italian Panzanella with Beans

10

PREP TIME

20 min

Makes

4 Servings

Italian Panzanella with Beans

Photo: Jodi Pudge

Panzanella is a hearty salad using fresh vegetables and toasted bread that your family will love.

Ingredients

  • 4 cups cubed crustless ciabatta , (1-in. pieces)
  • 1/3 cup olive oil , divided
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/8 tsp black pepper
  • 1 540 mL can white kidney beans , drained and rinsed well (preferably sodium free)
  • 2 cups diced tomatoes , (1-in. pieces)
  • 1/2 English cucumber , cut into 1-in. pieces
  • 1 yellow sweet pepper , cut into 1-in. pieces
  • 1/4 cup thinly sliced red onion
  • 1/4 cup torn basil leaves

Instructions

  • Preheat oven to 350°F. Toss bread with 1 tbsp olive oil and spread in a single layer on a baking sheet. Toast bread for 15 min or until golden. Set aside to cool.
  • Combine remaining 5 tbsp olive oil with vinegar, mustard, garlic, salt, sugar and pepper, and whisk until uniform. Add beans and toss to coat. Set aside.
  • Mix together tomato, cucumber, pepper and onion in a bowl. Add beans and dressing and toss to coat. Add reserved toasted bread and basil leaves and toss to combine. Serve.

Nutrition (per serving)

  • Calories
  • 389,
  • Protein
  • 13 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 19 g,
  • Fibre
  • 14 g,
  • Sodium
  • 489 mg.
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