Bread Salad with Pinto Beans and Queso Fresco
Serves 4
Time 1 hr 30 min
Bread salads like this one are great additions at a picnic or backyard meal. During the summer, stir in chopped tomatoes or fresh corn.
Special Diets:
Ingredients
- 4 cups cubed rustic white or whole wheat bread
- 1 clove garlic, finely chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons canola oil
- 1/4 cup extra-virgin olive oil
- 1 (15.0-ounce) can pinto beans, drained and rinsed
- 1/2 medium red onion, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 pound crumbled queso fresco cheese
Method
Preheat the oven to 350°F.
Arrange bread on a baking sheet in a single layer and bake until toasted, about 15 minutes. 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, onion, 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 carbohydrates (7g dietary fiber, 2g sugar), 12g protein.
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.
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Ingredients
- 4 cups cubed rustic white or whole wheat bread
- 1 clove garlic, finely chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 2 tablespoons canola oil
- 1/4 cup extra-virgin olive oil
- 1 (15.0-ounce) can pinto beans, drained and rinsed
- 1/2 medium red onion, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 pound crumbled queso fresco cheese