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)
Basil
¼ cup(s), fresh, chopped