Three-Bean Panzanella Salad
3
Points®
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
⅓ cup(s)
Olive oil
3 Tbsp
Black pepper
½ tsp, freshly ground
Italian bread
8 oz, cut into 1⁄2-inch cubes
Red onion
1 medium, thinly sliced
Cucumber
1 medium, peeled, halved lengthwise, seeded, 1⁄4-inch-thick
Cherry tomatoes
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)
Fresh 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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