White Bean and Tomato Salad with Croutons
6 pieces of good quality whole-wheat bread, cut into 1-inch cubes (about 6 cups worth)
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 cup olive oil, divided
3 large tomatoes, diced
1 (15 oz.) can white beans, rinsed
1/4 small red onion, diced
3 tablespoons red wine vinegar
1 teaspoon honey or sugar
1 garlic clove, grated
1 tablespoon Dijon mustard
12-14 large basil leaves, torn
Salt and Pepper, to taste
Preheat oven to 350 degrees F.
On a large baking sheet, spread out the bread cubes into one layer. Evenly sprinkle the Italian seasoning, garlic powder and salt, to taste, over top. Then drizzle half of the olive oil over top as well. Using your hands, toss to combine thoroughly. Spread coated bread pieces on baking sheet. Bake for 14 to 16 minutes or until golden brown.
In a large serving bowl, combine the beans, tomatoes, onions and warm croutons. In a small bowl, whisk together the vinegar, honey or sugar, garlic, mustard, remaining oil, salt and pepper. Pour over the salad. Add basil. Mix together. Serve immediately.
Sponsor: Dan's Market
