Name: Whole-grain panzanella with white beans
Total time: 55 min
Yield: 4 servings
Ingredients: 4 slices day-old whole-wheat bread (128 g), cut in 1-inch cubes; 1 tbsp olive oil, for the bread; 4 medium ripe tomatoes (about 1 lb 1 oz), cut in wedges; 1 cucumber (8 inches), sliced in half-moons; 1 can (15 oz) no-salt-added white beans, drained and rinsed (about 1½ cups); ½ cup thinly sliced red onion; 4 tbsp chopped fresh basil; 3 tbsp olive oil, for the dressing; 3 tbsp red wine vinegar; 1 tsp garlic powder; 1 tsp dried oregano; ¾ tsp salt; ¼ tsp black pepper

Ingredients

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4 slices day-old whole-wheat bread, cut in 1-inch cubes
1 tbsp olive oil, for the bread
4 medium ripe tomatoes (about 1 lb 1 oz), cut in wedges
1 cucumber (8 inches), sliced in half-moons
1 can (15 oz) no-salt-added white beans, drained and rinsed (about 1½ cups)
½ cup thinly sliced red onion
4 tbsp chopped fresh basil
3 tbsp olive oil, for the dressing
3 tbsp red wine vinegar
1 tsp garlic powder
1 tsp dried oregano
¾ tsp salt
¼ tsp black pepper

Method

Nutrition

Estimated

Per bowl (about 1⅔ cups) · serving size 1 of 4

Calories339

Total fat	15.3 g
Saturated fat	2.2 g
Sodium	596 mg
Total carbohydrate	40.4 g
Dietary fiber	8.5 g
Total sugars	6.8 g
Protein	12.6 g

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