Three-Bean Panzanella Salad

6
3
3
Smartpoints value per serving
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
12
Difficulty
Easy
This salad is big enough to serve a crowd, but it’s also delightful as leftovers. Store extras in the refrigerator for up to 3 days.

Ingredients

balsamic vinegar

cup(s)

olive oil

3 Tbsp

black pepper

½ tsp, freshly ground

Italian bread

8 oz, cut into 1⁄2-inch cubes

uncooked red onion(s)

1 medium, thinly sliced

cucumber(s)

1 medium, peeled, halved lengthwise, seeded, 1⁄4-inch-thick

fresh cherry tomato(es)

2 cup(s), halved

canned cannellini beans

15½ oz, rinsed and drained

canned black beans

15½ oz, rinsed and drained

canned kidney beans

15½ oz, rinsed and drained

reduced-fat feta cheese

¾ cup(s)

basil

¼ cup(s), fresh, chopped

Instructions

  1. Whisk together the vinegar, oil, and pepper in a large bowl. Add the bread, onion, cucumber, tomatoes, the cannellini, black, and red kidney beans, the cheese and basil; toss well to coat. Yields generous 1 cup per serving.

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