Bread Salad with Pinto Beans and Queso Fresco

Bread Salad with Pinto Beans and Queso Fresco

Serves 4

Bread salads like this one are great additions at a picnic or backyard meal. During the summer, stir in chopped tomatoes or fresh corn.

  • 4 cups cubed rustic white or whole wheat bread
  • 1 clove garlic, crushed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons expeller-pressed canola oil
  • 1/4 cup extra-virgin olive oil
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1/2 medium red onion, chopped
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 1/4 pound crumbled queso fresco cheese
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Preheat the oven to 350°F. Arrange bread on a baking sheet in a single layer and bake for 15 minutes or until toasted through. Set aside.

In a large bowl whisk together garlic, mustard and vinegar. In a slow, steady stream, whisk in the oils until the dressing has emulsified. Add beans, onions, and parsley and stir well. Add bread, salt and pepper, mix well, cover and set aside to let marinate for 1 hour. Garnish with cheese and serve.

Nutritional Info: 
Per Serving:420 calories (220 from fat), 25g total fat, 4.5g saturated fat, 10mg cholesterol, 600mg sodium, 38g carbohydrate (7g dietary fiber, 2g sugar), 12g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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