 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
|
Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal. From Martha Stewart. Ingredients:
1/4 cup red wine vinegar |
1/4 cup best quality extra-virgin olive oil |
coarse salt and pepper |
2 (15 1/2 ounce) cans cannellini beans, rinsed and drained |
3 cups large cubes country bread (5 to 6 ounces) |
1 lb plum tomato, cut into small pieces |
1 english cucumber, thinly sliced crosswise |
1/4 medium red onion, very thinly sliced |
4 ounces provolone cheese, in one piece diced |
1/4 cup fresh basil leaf, torn |
Directions:
1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.
2. Add beans, bread, tomatoes, cucumber, onion, and cheese. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours.
3. Just before serving, stir in basil.
|
|