Recipe: Tuscan Bean, Tomato and Bread Salad with Basil Dressing

TUSCAN BEAN, TOMATO AND BREAD SALAD WITH BASIL DRESSING

FOR THE 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 salt
FOR THE SALAD:
4 cups cubed sourdough or Italian bread (3/4-inch cubes)
Vegetable cooking spray (may be garlic or butter-flavored)
2 cups diced tomato
1 cup cubed cucumber
1/4 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

TO PREPARE THE DRESSING:
Process all ingredients in food processor or blender until almost smooth. Refrigerate until ready to use. Makes about 1/2 cups.

TO PREPARE THE SALAD:
Generously spray bread cubes with cooking spray and toss; spray again and toss. Arrange bread cubes on jelly roll pan; bake at 375 degrees F until toasted, about 8-10 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.

MAKE AHEAD TIPS:
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 days in advance; refrigerate, covered. Any prepared basil or Italian dressing can be substituted.

Makes 4 main dish servings
Source: American Bean Board