Tuscan Green Bean Panzanella Salad with Red Wine Vinegar
Tuscan Green Bean Panzanella Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
- 1 lb fresh green beans ends trimmed and cut in half
- 4 cups of 2" cubed crusty Italian bread one day old
- 3 tomatoes cut in wedges
oil and vinegar dressing:
In a medium pot, cook green beans in boiling water for a few minutes until tender. Drain and let come to room temperature. Meanwhile, prep the bread, tomatoes and dressing.
In a large bowl, add bread, cooled green beans and tomatoes.
In a separate small bowl, stir oil and vinegar dressing ingredients and then pour over bread, tomatoes and green beans. Let stand 10 minutes before serving.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg