4 slices crusty Italian bread, 3\/4-inch thick, cut into bite-size pieces
\n1 can (19 oz.) white kidney beans, drained and rinsed
\n8 oz. mozzarella cheese, cut into 3\/4-inch cubes
\n1 red bell pepper, seeded and cut into thin strips
\n1 small red onion, cut into slivers (about 1\/2 C.)
\n2 C. field greens<\/p>\n
Marinade:
\n1\/2 C. red wine vinegar
\n1\/4 C. extra virgin olive oil
\n1 1\/2 tsp. salt
\n1 1\/2 tsp. Minced Garlic
\n1 tsp. Basil Leaves
\n1 tsp. Ground Mustard
\n1\/2 tsp. Crushed Red Pepper<\/p>\n
Preheat oven to 350\u00b0F. Place bread cubes in single layer on baking sheet. Bake 15 minutes, or until toasted. Combine kidney beans, mozzarella, bell pepper and onions in a large bowl. Combine marinade ingredients in a medium bowl. Pour over bean mixture; toss to mix well. Add bread to bean mixture; toss to mix well. Let mixture stand 30 minutes to 1 hour, stirring occasionally. Serve over field greens.<\/p>\n
Yield: 6 (1 2\/3 C.) servings
\nCalories: 220
\nFat: 12g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 slices crusty Italian bread, 3\/4-inch thick, cut into bite-size pieces 1 can (19 oz.) white kidney beans, drained and rinsed 8 oz. mozzarella cheese, cut into 3\/4-inch cubes 1 red bell pepper, seeded and cut into thin strips 1 small red onion, cut into slivers (about 1\/2 C.) 2 C. field greens Marinade: 1\/2 C. red wine vinegar 1\/4 C. extra virgin olive oil 1 1\/2 tsp. salt 1 1\/2 tsp. Minced Garlic 1 tsp. Basil Leaves 1 tsp….<\/p>\n