Three-Bean Panzanella Salad

Name: Three-Bean Panzanella Salad
Prep time: 7 min
Total time: 7 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 0.333 cup(s) Balsamic vinegar; 3 Tbsp Olive oil; 0.5 tsp Black pepper freshly ground; 8 oz Italian bread cut into 1⁄2-inch cubes; 1 medium Red onion thinly sliced; 1 medium Cucumber peeled, halved lengthwise, seeded, 1⁄4-inch-thick; 2 cup(s) Cherry tomatoes halved; 15.5 oz Canned cannellini beans rinsed and drained; 15.5 oz Canned black beans rinsed and drained; 15.5 oz Canned kidney beans rinsed and drained; 0.75 cup(s) Reduced fat feta cheese; 0.25 cup(s) Fresh basil fresh, chopped

Points®

Total Time

7 min

Prep

7 min

Cook

0 min

Serves

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

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.

Three-Bean Panzanella Salad

Ingredients

Instructions

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