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:

VegetarianVegetarian

Ingredients

    4 cupscubed rustic white or whole wheat bread
    1 clovegarlic, finely chopped
    1 teaspoonDijon mustard
    2 tablespoonswhite wine vinegar
    2 tablespoonscanola oil
    1/4 cupextra-virgin olive oil
    1 can (15-ounce)pinto beans, drained and rinsed
    1/2 mediumred onion, chopped
    1/4 cupchopped fresh flat-leaf parsley
    1/2 teaspoonfine sea salt
    1/4 teaspoonground black pepper
    1/4 poundcrumbled queso fresco cheese

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

420

Total Fat

25g

Saturated Fat

4.5g

Cholesterol

10mg

Sodium

600mg

Total Carbohydrate

38g

Dietary Fiber

7g

Total Sugars

2g

Protein

12g

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.