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SALAD:Tuscan Panzanella

Source of Recipe

recipes from friends


List of Ingredients

Makes 6 (1 2/3 cup) servings

4 slices crusty Italian bread, 3/4-inch thick, cut into bite-size pieces
1 can (19 ounces) white kidney beans, drained and rinsed
8 ounces mozzarella cheese, cut into 3/4-inch cubes
1 red bell pepper, seeded and cut into thin strips
1 small red onion, cut into slivers (about 1/2 cup)
2 cups field greens

Marinade:
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1 1/2 teaspoons McCormick® Minced Garlic
1 teaspoon McCormick® Basil Leaves
1 teaspoon McCormick® Ground Mustard
1/2 teaspoon McCormick® Crushed Red Pepper




Recipe

1. Preheat oven to 350°F. Place bread cubes in single layer on baking sheet. Bake 15 minutes, or until toasted.

2. Combine kidney beans, mozzarella, bell pepper and onions in a large bowl. Combine marinade ingredients in a medium bowl. Pour over bean mixture; toss to mix well. Add bread to bean mixture; toss to mix well.

3. Let mixture stand 30 minutes to 1 hour, stirring occasionally. Serve over field greens.