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Tuscan Bean, Tomato and Bread Salad & Basil Dressing

Tuscan Bean, Tomato and Bread Salad

Makes four main-dish servings or eight side-dish servings

4 cups cubed sourdough or Italian bread (3/4-inch cubes)
Virgin Olive Oil, in pump sprayer
2 cups diced tomato
1 cup cubed cucumber
1/2 cup chopped onion
1 can (15 ounces) Great Northern beans OR
Pinto beans or 1 1/2 cups cooked dry-packaged Great Northern beans OR
Pinto beans, rinsed, drained Salt and pepper, to taste
Basil Dressing (recipe follows)

Generously spray bread cubes with cooking spray and toss; spray again and toss. Arrange bread cubes on jelly roll pan; bake at 375-degrees until toasted, about eight to ten minutes. Set aside.

In salad bowl, toss tomato, cucumber, onion and beans with Basil Dressing; season with salt and pepper, add toasted bread cubes and toss again. Serve immediately.

Basil Dressing

Makes about 1/2 cup

1 cup packed basil leaves, chopped
1/4 cup packed parsley, chopped
3 tablespoons virgin olive oil
2 tablespoons balsamic vinegar
4 tablespoons water (additional for thinner dressing)
1/8 teaspoon sea salt

Process all ingredients in food processor or blender until almost smooth. Refrigerate until ready to use.

Tips: Bread may be prepared one to two days in advance; cool and store in airtight container at room temperature. Basil Dressing can be made one to two days in advance; refrigerate, covered. Any prepared basil or Italian dressing can be substituted.

Note: Any canned or dry-packaged bean variety can be easily substituted for another.

Suggestion: If you would like a bit of cream in you dressing, add some homemade yogurt until you get the desired consistancy and flavor.

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