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Vegetable Bread Salad with White Beans

This salad is a meal in itself. With whole grain bread, lots of veggies and beans, this baby gives new meaning to ‘A Big Salad.’
Makes 3-4 servings

1 red onion, sliced into thin half moon pieces 
Red wine vinegar (enough to cover onions)

½ loaf whole grain baguette, cut into cubes 
½ cup frozen organic corn kernels 
3 firm, but ripe tomatoes, diced, do not seed 

1 cucumber, diced, do not peel or seed 
2 sprigs fresh basil, leaves removes, shredded 
3 cups baby arugula 
12-16 oil cured black olives, pitted  
1, 14-ounce can, great northern beans, cannellini or chickpeas, rinsed well 
8 tablespoons extra virgin olive oil 
3 tablespoons balsamic vinegar 
Sea salt  to taste)
Cracked black pepper (to taste)

Place onion in a shallow bowl and cover with red wine vinegar. Marinate for 10 minutes. 

While the onion marinates, prepare the balance of the salad ingredients. Drain onions and discard vinegar.  Combine with balance of salad in a large mixing bowl.
Pour oil over salad and toss to coat. Add vinegar and salt and pepper to taste (take care with salt as there are olives in the salad). Toss to combine. Serve chilled or at room temperature.


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